POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
STUDIO755: POTATO LEEK SOUP W/ROSEMARY & BACON
Steps:
- In a large stockpot, saute leeks in olive oil (can add a little bacon grease if feeling decadent) over medium heat until soft - about 9-10 mins total. Add garlic about 5 mins thru. Add whole thing of stock, potatoes & carrots. Bring to boil. Lower to simmer. Add rosemary, thyme, and fresh ground black pepper. Simmer gently about 20-25 mins. If liquid reduces too much, add a cup or two of water. When potatoes & carrots are soft, remove from heat. Ladle most of the soup into a blender. Blend to desired creaminess then add to the rest of the soup. Add salt & more pepper to taste. (also more rosemary if you prefer) Stir in crumbled bacon. Enjoy, darling!
CHEESY POTATO BACON LEEK SOUP RECIPE
A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!
Provided by Camille Beckstrand
Categories Main Course Soup
Time 40m
Number Of Ingredients 9
Steps:
- In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
- When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.
Nutrition Facts : Calories 1071 kcal, Carbohydrate 50 g, Protein 9 g, Fat 94 g, SaturatedFat 41 g, Cholesterol 136 mg, Sodium 814 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON
This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.
Provided by Little Bee
Categories Pork
Time 1h45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
- *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.
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- Roughly chop the onion and leek and crush the garlic cloves. Also chop the potatoes into pieces no bigger than 4 cm and set ingredients aside until needed.
- Place a large saucepan over a medium heat and add the butter. Once melted, add the chopped potatoes, onion, leek and garlic and cook for 5 minutes or until the vegetables begin to soften.
- Add the chicken stock and milk and stir to combine. Bring the mixture to a simmer and let it cook (without the lid) for 20 – 25 minutes or until the potatoes are soft.
- While the soup is cooking, chop the bacon into small pieces and cook in a frying pan over a medium heat until it starts to turn golden brown. Remove from the heat and set aside until needed.
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