I love soup, and this potato, leek & bacon soup recipe is a new one that I made just this past weekend. Other than cleaning, peeling, and chopping, this soup is easy to make. I like using my Dutch oven for many of my cooking, but especially for soups, stews, and chili.
Here are the ingredients you’ll need to gather from the store or the cupboards:
- 2 Tablespoons of butter. Use the real stuff as it adds flavor.
- 3 Medium-sized leeks sliced thin. If you’ve ever cooked with leeks, you know that you need to make sure they are clean as they can be a bit dirty inside and out. I’ll explain more about cleaning below.
- 6 cups or about 2 1/2 pounds of Yukon gold potatoes, cut into about 1/2-inch to 1-inch cubes. I love Yukon’s buttery taste, and I think it helps thicken the broth a little.
- 2 cups of water
- 3 1/2 to 4 cups of vegetable broth.
- 4 slices of cooked bacon, sliced or broken into smaller pieces
- 1 teaspoon of leaf thyme, or you could use fresh if you desire
- Salt and black pepper to taste. I probably used about 2 teaspoons of salt and 1 teaspoon of pepper.
That’s it for ingredients, so here’s how to put it all together:
First, melt the butter in the Dutch oven over medium heat. Then add the leeks and saute uncovered until they are tender. Stir occasionally, so they don’t brown. This should take about 10 to 12 minutes.
Next, add the potatoes, broth, water, thyme, bacon, and salt and pepper to taste. Bring this to a boil, reduce the heat and simmer until the potatoes are tender. I cooked mine for about 20 to 30 minutes. For the first 15, I left the pan uncovered and then put the lid on for the last 10 to 15 minutes.
Pretty simple, isn’t it, and I’m sure you may have some leftover for lunch the next day. This makes about 6 good-sized servings.
I served this with turkey and corned beef Reubens, and both were a hit!
Let me know if you modify this as I love to try new things and change the recipes I make.
Enjoy!
Other soup recipes.
