Best Leek Bacon Potato Soup Recipes

POTATO-LEEK SOUP WITH BACON

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.

LEEK, BACON & POTATO SOUP

Steps:

• Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
• Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
• Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

POTATO, BACON, HAM, & RAMP (WILD LEEK) SOUP

Steps:

• 1. Sautee the bacon with the onion until the onion is translucent or almost tender. Add the water, bouillon, potatoes, ham, salt, and pepper. Simmer until the potatoes are tender.
• 2. Add the chopped ramps to to the simmering pot. Thoroughly combine the milk with the flour and add that to the pot too. Cook until slightly thickened, stirring occasionally. Serve hot with a small pat of butter placed on the surface of each bowl of soup.
• 3. Note: Regular cultivated leeks, found in most grocery stores, make an excellent substitute for wild leeks in this recipe but trim off and discard the tough part of the green tops if using them.

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

Steps:

• Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
• *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)

Steps:

• 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

POTATO AND BACON LEEK SOUP

Steps:

• In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Sprinkle with cheese.

B. L. P. (BACON, LEEK & POTATO) SOUP

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
• Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
• Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
• Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

STUDIO755: POTATO LEEK SOUP W/ROSEMARY & BACON

Steps:

• In a large stockpot, saute leeks in olive oil (can add a little bacon grease if feeling decadent) over medium heat until soft - about 9-10 mins total. Add garlic about 5 mins thru. Add whole thing of stock, potatoes & carrots. Bring to boil. Lower to simmer. Add rosemary, thyme, and fresh ground black pepper. Simmer gently about 20-25 mins. If liquid reduces too much, add a cup or two of water. When potatoes & carrots are soft, remove from heat. Ladle most of the soup into a blender. Blend to desired creaminess then add to the rest of the soup. Add salt & more pepper to taste. (also more rosemary if you prefer) Stir in crumbled bacon. Enjoy, darling!

SHORTCUT POTATO LEEK SOUP WITH BACON #5FIX

Steps:

• Heat a 2-qt soup or sauce pot over medium high heat. Add chopped bacon.
• Once bacon begins to render its fat, add leeks. Cook until bacon is crispy and leeks are soft and translucent. Drain off any excess bacon grease.
• Add mashed potatoes and chicken stock. Stir until potatoes are thinned and mixture is heated through. Lower heat and allow to simmer for 15 - 20 minutes.
• Ladle soup into individual bowls and garnish with parsley. Serve immediately.

POTATO, LEEK AND BACON SOUP

Steps:

• Saute the potato, leeks and bacon in a stock pot with the olive oil until soft but not coloured.
• Add the stock and simmer until the potatoes are tender.
• Liquidize and return to the pot.
• Add the milk and black pepper to taste.
• Bring back up to heat and serve.

LUSCIOUS POTATO, LEEK & BACON SOUP

Steps:

• Cook bacon in medium skillet on medium-high heat 5 min. or until bacon is lightly browned, stirring occasionally.
• Meanwhile, bring broth to boil in medium saucepan. Add leeks, potatoes and pepper; simmer 10 min. or until potatoes are tender. Remove from heat.
• Reserve 1/4 cup bacon. Add remaining bacon and milk to soup; blend, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.