|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||8%|
|Total Sugars 7g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creamy, delicious potato leek soup with bacon. So budget-friendly and comforting for those chilly fall days or cold winter evenings. This recipe is ready in about an hour, and the aroma wafting through the house will have you getting a bowl ready to put some of this fabulous soup in. Crumbled, cooked bacon flavors this hearty potato soup, along with leeks and onions. Sprinkled with the bacon, and fresh chopped parsley or sliced green onion tops for a decorative and delightful finishing touch.
Select a starchy potato such as russets or Yukon Gold to use as they hold together well and are ideal to put in soups. Make your own chicken broth or use vegetable broth instead.
Fresh leeks are more readily available in September through April and are usually bought in bunches of four. Look for leeks that have a bulb that is clean, white, and slender and the tops are dark green, rolled, and firm. Leeks are a part of the onion family and have a mild, slightly sweet taste. For this soup, you should only use the white part of the leek.
Serve it with crusty rolls or cornbread and a tossed salad for a satisfying meal. You might also choose to cut some thick slices of homemade bread for dipping into the soup.
4 slices bacon
2 large leeks, white part only, thinly sliced
1 medium onion, diced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups diced potatoes
2 cups half-and-half, or whole milk
1 tablespoon chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
Thinly sliced green onion tops, or more chopped parsley, for garnish
Steps to Make It
Gather the ingredients.
Cook bacon in a large saucepan over medium heat until almost crisp; remove the bacon to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off.
Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes.
Sprinkle the flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened.
Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally.
Stir in half-and-half or whole milk, whichever you're using, and heat through.
Add the chopped parsley and salt and pepper to taste.
Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.
Use russets or Yukon Gold for the potatoes.
Substitute vegetable broth in place of the chicken broth.
How to Store and Freeze Soup
The soup should be cooled down before storing.
- Soup can be stored in an airtight container in the refrigerator for up to four days.
- This potato leek soup can also be frozen. Place it in freezer-safe containers or freezer bags with the excess air pressed out and put in the freezer where it can be stored for up to three months.