Potato bacon leek soup. Cook bacon in a large saucepan over medium heat until almost crisp; remove the bacon to paper towels and crumble. Add leeks and diced onion along with butter and oil. Tip in the leeks and potatoes, stir well, then cover and turn down the heat.
When it has melted, add the onion, leek, and potatoes. Remove from heat and ladle half to three-quarters of the soup to the container of the blender. Secure the blender lid in place and blend until soup is creamy with some chunks remaining. You can cook Potato bacon leek soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Potato bacon leek soup
Or, if you want it really creamy, then blend it even further to your desired consistency. In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks. Add the potatoes and broth, and bring to a boil. Add the peeled and chopped potatoes and garlic, then pour over the stock.
Potato bacon leek soup instructions
Remove the top insert from the lid and cover with a kitchen towel. Add to Dutch oven with the remaining chunky soup. Melt the butter over medium heat in a large soup pot. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.