POTATO AND BACON LEEK SOUP
"I always like to try new and different things," says Terri Day of Rochester, Washington. "So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 577mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
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
B. L. P. (BACON, LEEK & POTATO) SOUP
Make and share this B. L. P. (Bacon, Leek & Potato) Soup recipe from Food.com.
Provided by KelBel
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
- Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
- Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
- Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.
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
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