Hey there! It’s us! We’re back! And with big news, we’re finally moving! That’s why we’ve been MIA. We’ve started our packing now that so when moving day comes, we won’t be scrambling. We’re trying to make this move as easy and stress free as possible!
And since today it’s slightly cooler than normal and raining (a light sprinkle really) we decided to post another soup recipe. I mean, it’s kind of hard to post a soup recipe when it’s 95° with 100% humidity. So this weather is a nice little reprieve from the heat, and we want to celebrate with something that will warm our souls.
Today’s recipe is one of our favorites (especially Christie’s) Potato Leek Soup topped with crispy bacon and chives. This soup is thick, creamy, and delicious, and the best part is there isn’t a lick of cream. So not only is it delicious, it’s somewhat healthy! How can you go wrong? Give this recipe a try, and don’t forget to let us know how it turns out!
- 4 Tablespoons Butter (Unsalted)
- 3 Bunches Leeks (White and Light Green Parts only, sliced thinly and rinsed well)
- 1 Large Onion (sliced)
- 3 Pounds Potatoes, mixture of Yukon and Russet (Sliced and Peeled)
- 4 Cloves Garlic (Minced)
- 4 Cups Chicken Stock
- 2 Cups Chicken Boullion (Disolved)
- 1 Cup Water (If needed)
- 3 Bay Leaves
- 4 Slices Bacon (Chopped)
- Chives (Chopped)
- Kosher Salt
- Fresh Cracked Pepper
In a large pot or dutch oven, melt the butter over medium high heat.
Add the chopped leeks and onions, and sauté until softened. Stir occasionally. This should take about 5 minutes.
Add the potatoes, garlic, kosher salt (1 teaspoon), and a few cracks of fresh pepper. Cook for about two minutes until everything is well coated.
Add the chicken stock, chicken bouillon, water, and bay leaves. Bring to a boil, and then reduce to a simmer, stirring occasionally. Cook until potatoes are fork tender.
Remove the bay leaves.
Working in batches, blend the soup in a blender until smooth. If you want, you can can put the blended soup through a vegetable sieve to make it extra smooth.
Return the soup to the pot and adjust the seasoning if needed. We recommend adding a dash of garlic powder, onion powder, cayenne pepper, and white pepper, but it’s really all to taste. Heat on low.
Cut your bacon into slices, and place in a cold pan. Cook over a low heat until the fat has rendered out and the bacon is crispy.
Top the soup with crispy bacon and chopped chives.
Recipe adapted from the Food Network Test Kitchens
3 thoughts on “Potato-Leek Soup topped with Chopped Bacon and Chives”
This soup looks delicious!!! I like that you did not use cream too since I can’t digest milk. the photos are great, they make me hungry!!!
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We made it to night! Love, love, loved it! Thank you ladies-
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Yay! Thanks guys! We love you!