This Bacon Leek Soup is a savory and scrumptious delight, combining the rich flavors of bacon and leeks with the creaminess of potatoes. A comforting bowl that you just can't stay out of!
Ingredients: 4 slices of bacon, chopped. 3 leeks, thinly sliced. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups potatoes, peeled and diced. 1 cup carrots, sliced. 1 teaspoon thyme, dried. 1 bay leaf. Salt and pepper to taste. 1 cup heavy cream. Chopped fresh parsley for garnish.
Instructions: Cook the bacon until it's crispy in a big pot. Take the bacon out and set it aside. Sliced leeks and minced garlic should be cooked in bacon fat in the same pot until they get soft. Dice the potatoes and carrots and add them to the pot. Then add the chicken broth, bay leaf, salt, and pepper. Bring up the temperature. Cut back on the heat and let the potatoes and carrots cook until they are soft. Take out the bay leaf and blend the soup until it is smooth with an immersion blender. Add the heavy cream and bacon that has been cooked. Let it cook for five more minutes. If you need to, adjust the seasonings. Serve hot with chopped fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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