Evelyn Chartres Author

Creamy Bacon Leek Soup

Featured_Creamy_Bacon_Leek_SoupThere is nothing better than coming home from a cold winter’s day and be greeted by a warm bowl of soup! This recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. Top with aged cheddar for an additional zing.

Ingredients

  • 19 ounces (550 g) of potatoes peeled and cubed
  • 3 leeks (approximately 750 g)
  • 8 ounces (250 g) of uncooked bacon
  • 3 tablespoons (45 ml) of butter (separated)
  • 2 cloves garlic (5-10 g) pressed
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 1 tablespoon (15 ml) of Italian seasoning (optional)
  • 4 cups (940 ml) of chicken broth
  • 2 cups (470 ml) of cream
  • ¼ cup (60 ml) of shredded cheddar cheese (per bowl)

Preparation

  1. Cut leeks lengthwise then chop into ½ inch (1.25 cm) pieces.  In cool water, separate leeks into individual layers to clean.  Remove from water and leave in a colander to dry.
  2. With a large pot (approximately 7.5 litres) melt 2 tablespoons (30 ml) on medium heat.
  3. Cut bacon strips into ½ inch (1.25 cm) pieces then drop into the pot.  Cook bacon until it begins to brown.
  4. Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sauté for about five minutes. Optionally add Italian seasoning.
  5. Add leeks then cook for approximately 5 minutes.  Leeks will decrease in volume considerably during this time.
  6. Pour in chicken broth, bring to a boil then simmer on low until potatoes are soft (approximately an hour).
  7. Allow to cool for 2-3 minutes before pouring in cream.  Replace on low and simmer for 20 minutes.
  8. Fill a bowl then cover in shredded cheese.
  9. Makes roughly eight bowls.