Best Creamy Caramelized Leek Soup With Bacon Recipes

POTATO-LEEK SOUP WITH BACON

Potato-Leek Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

CREAMY POTATO LEEK SOUP II

Creamy Potato Leek Soup II image

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Provided by ANABANANA

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

Steps:

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g