Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, bacon, leek and potato soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

Bacon, Leek and Potato Soup is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Bacon, Leek and Potato Soup is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook bacon, leek and potato soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bacon, Leek and Potato Soup:

1. Take 500 grams bacon
2. Get 2 tbsp olive oil
3. Take 1 medium onion, peeled and chopped
4. Make ready 3 medium carrots, peeled and sliced
5. Make ready 2 stick celery, sliced
6. Prepare 1 bunch leeks, sliced
7. Take 2 clove garlic, peeled and sliced
8. Prepare 5 large potatoes, peeled and diced
9. Take 1 1/2 liter stock, vegetable or chicken or beef
10. Get 250 ml fresh cream
11. Get salt and ground black pepper

Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. This really simple leek and potato soup recipe with bacon tastes delicious. A creamy and thick Potato & Leek Soup, with the delicious addition of bacon (makes all things better), this soup is an excellent winter warmer.

Instructions to make Bacon, Leek and Potato Soup:

1. Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
2. In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
3. Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
4. Add the cream, bring it to the boil and simmer for a further 5 minutes.
5. Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.

I love that The Husband loves soup (especially this Leek and Potato Soup!) AND agrees that it can be dinner more regularly than most people I know. I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity. All the sweet, salty textures work perfectly with each other.

So that’s going to wrap it up for this special food bacon, leek and potato soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!