Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Leek, Bacon & Potato Soup

By

With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 lb thick-cut bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium-size onion
  • 2 large carrots, peeled and sliced
  • 2 leeks, white and pale-green parts, sliced thin
  • 8 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 1/8 teaspoon cayenne pepper
  • white pepper to taste
  • garlic powder
  • onion powder
  • garlic and rosmary powder
  • heavy cream
  • 1-1/4 cups shredded cheddar cheese
  • salt to taste

Details

Servings 6

Preparation

Step 1

In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
2. In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. add remaining seasonings and heavy cream. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
3. Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

You'll also love

Review this recipe

Soup: Chicken Soup for the body and soul CRISPY BAKED POTATO FANS