Potato bacon soup, also known as “potato leek soup,” is a creamy and comforting dish that is perfect for cold weather or whenever you’re craving a hearty meal. This recipe combines the earthy flavors of potatoes and leeks with the smoky richness of bacon to create a soup that is both satisfying and delicious. Serve it as a starter or a main course, accompanied by crusty bread or a simple salad, for a comforting and wholesome meal.
Ingredients for Potato Bacon Soup
- 6 slices bacon, chopped
- 2 tablespoons butter
- 2 leeks, white and light green parts only, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 pounds russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup heavy cream
- Chopped chives or parsley, for garnish
How to Make Potato Bacon Soup
- Cook the Bacon:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté the Vegetables:
- Add the butter to the pot with the bacon fat and melt it over medium heat. Add the chopped leeks and garlic, and sauté until the leeks are soft and translucent, about 5 minutes.
- Add the Broth and Potatoes:
- Pour in the chicken or vegetable broth, and add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the Soup:
- Remove the bay leaf from the soup. Use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add the Cream and Bacon:
- Stir in the heavy cream and cooked bacon pieces. Taste the soup and adjust the seasoning with salt and pepper, if necessary.
- Serve the Soup:
- Ladle the potato bacon soup into bowls. Garnish with chopped chives or parsley, and serve hot.
About the Main Ingredients
Potatoes:
Russet potatoes are used in this soup for their starchy texture, which helps to thicken the soup and give it a creamy consistency when blended. They also add a hearty and satisfying element to the dish.
Bacon:
Bacon adds a smoky and savory flavor to the soup, complementing the sweetness of the leeks and the earthiness of the potatoes. Crispy bacon pieces are used as a garnish, adding a crunchy texture and a burst of flavor to each bite.
Leeks:
Leeks have a mild onion flavor that adds depth and complexity to the soup. Only the white and light green parts of the leeks are used, as the dark green parts can be tough and fibrous. Leeks are sautéed with garlic to create a flavorful base for the soup.
Garlic:
Garlic adds a pungent and aromatic flavor to the soup, enhancing the overall taste of the dish. It is sautéed with the leeks to release its flavor and aroma before adding the broth and potatoes.
Chicken or Vegetable Broth:
Chicken or vegetable broth forms the base of the soup, providing a savory and flavorful liquid in which the potatoes and leeks are cooked. Use homemade broth for the best flavor, or use store-bought broth for convenience.
Seasonings:
A bay leaf, dried thyme, salt, and black pepper are used to season the soup. These seasonings add depth of flavor and enhance the natural flavors of the potatoes, leeks, and bacon.
Heavy Cream:
Heavy cream is added to the soup to create a rich and creamy texture. It adds a luxurious mouthfeel and helps to balance the flavors of the other ingredients.
Potato bacon soup is a comforting and satisfying dish that is perfect for warming up on a cold day. The combination of creamy potatoes, savory bacon, and aromatic leeks creates a soup that is rich in flavor and texture. Serve it as a starter or a main course, and enjoy the hearty goodness of this classic comfort food.
