Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, bacon, leek and potato soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. In a large saucepan, bring the water, potatoes and bacon to a boil.

Bacon, Leek and Potato Soup is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Bacon, Leek and Potato Soup is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook bacon, leek and potato soup using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Bacon, Leek and Potato Soup:

1. Prepare bacon
2. Get olive oil
3. Get onion, peeled and chopped
4. Make ready carrots, peeled and sliced
5. Prepare celery, sliced
6. Get leeks, sliced
7. Take garlic, peeled and sliced
8. Prepare potatoes, peeled and diced
9. Make ready stock, vegetable or chicken or beef
10. Take fresh cream
11. Get salt and ground black pepper

Creamy Leek And Potato Soup With Bacon Recipe - quick and easy to make, smooth and flavorful, perfect for lunch or dinner. This soup could be made year round and keeps well in the fridge or freezer. Kid friendly, perfectly seasoned, warm, topped with crunchy and flavorful bacon and parsley. Potato leek soup, or potage parmentier, is a French classic.

Instructions to make Bacon, Leek and Potato Soup:

1. Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
2. In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
3. Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
4. Add the cream, bring it to the boil and simmer for a further 5 minutes.
5. Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.

It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. Stir in chicken stock and season with pepper. Transfer back to the pan and stir in the warm milk.

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