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Potato Leek Soup with Crispy Bacon Topping
Created by: Howcan Team
Ingredients
- 4 slices of bacon
- 2 tablespoons of butter
- 3 leeks, white and light green parts only, thinly sliced
- 3 cloves of garlic, minced
- 2 pounds of Yukon Gold potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of chopped chives for garnish
Instructions
- In a large pot, cook 4 slices of bacon over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate to drain. Crumble the bacon once cooled.
- In the same pot, melt 2 tablespoons of butter. Add the sliced leeks and minced garlic, and cook until softened, about 5 minutes.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Ladle the soup into bowls and top with the crumbled crispy bacon and chopped chives. Serve hot and enjoy!
Potato Leek Soup, a classic French dish, has a rich history dating back to the 16th century. This hearty soup gained popularity in the United States in the 19th century and has since become a beloved comfort food. The addition of crispy bacon topping adds a delightful crunch and smoky flavor to the creamy soup. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and it's a staple in French bistros and American diners alike. For the best version of this dish, head to Parisian brasseries or cozy New England eateries. The key to perfecting this soup lies in using high-quality potatoes, fresh leeks, and perfectly crispy bacon.
60 min
6
320 calories
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