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Leek, Bacon & Potato Soup

Leek, Bacon & Potato Soup

Nutrition Facts
Leek, Bacon & Potato Soup
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 30 mins
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Ingredients

  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium-size onion, chopped
  • 2 large carrots, peeled and sliced
  • 2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
  • 4 cups chicken broth
  • 4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 cups shredded cheddar cheese

Directions

  1. In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
  2. In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
  3. Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

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