How do you make creamy soup filled with starchy potatoes even better? Add bacon. Because duh. I can’t believe that bacon isn’t just a standard ingredient in potato leek soup. It practically begs to be baconified, with its lushness.
So do yourself a favor -- start out this soup with a few strips of bacon. You can thank me later.
Leek Potato Soup Recipe only slightly adapted from Alton Brown
- 6 strips bacon, cut into bits
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Put the bacon bits in a soup pot and brown them until they’re crispy. Set aside, but leave grease in the pot.
Chop the leeks into small pieces. Add them to the pot with the bacon grease, and cook for five-ish minutes -- until they soften. Add salt. Add a lot of salt if you’re me, because I’m a sodium freak.
Reduce heat to low, and stir occasionally for about 25 minutes.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
And don’t forget to add the bacon bits as garnish.
Image via Frank Adam/Corbis