Potato Leek Soup

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERAThis is loosely based on an Emeril Lagasse’s Potato, Onion and Roquefort soup from FoodNetwork.com.

Made it for the first time last night. Youngling said “it looks like a bowl of throw-up” then ate the whole bowl when she heard there was bacon in it. The hubster just straight-up ate two bowls. She’s right, it isn’t the prettiest soup in the world, but it is pretty tasty.

2 leeks, cut lengthwise once to clean, then sliced crossways

1/2 pound regular or thin sliced bacon…cut across the slices to make small slivers

32 oz chicken broth

1-1 1/2  pound of potatoes, peeled and rough cubed in to aprox. 1/2 inch pieces

1/2 cup milk or cream

1/4 cup plain greek yogurt or more to taste

1/2 tsp ground dried thyme

salt and pepper to taste

blue cheese crumbles (optional)2

In 2-3 qt soup pot: render bacon pieces over medium heat until brown and crisp. Remove bacon, but retain drippings in the pot. YES, the bacon grease. I said this soup tastes good, not that it was healthy.

Add leeks and a pinch of salt  to bacon drippings and cook over medium until leeks soften, about 5 minutes.

Add potato pieces, chicken broth, another generous pinch of salt, about 1/8 tsp ground black pepper and dried thyme. Cook at a light boil until potatoes are fork tender, about 15 minutes, stirring occasionally.

With a slotted spoon or wire spider skimmer, remove about 1/2 of potato and leek pieces to a bowl.

Mix remaining potatoes, leeks and broth with a stick blender until mostly smooth. Return the retained pieces of potato and leek, plus 1/2 of the bacon bits  to the broth mixture and simmer 1-2 minutes to re-warm the pieces. Stir in 1/2 cup milk and the yogurt. Add additional salt and pepper to taste, if needed.

Serve warm and garnish with remaining bacon bits and cheese crumbles, if desired.


5 thoughts on “Potato Leek Soup

  1. Sounds delicious! I bet it would be amazing with Italian sausage instead of bacon, too! Om nom nom.

    I think it won’t be too bad for you as long as you use good, lean bacon. You have to remember that bacon grease is being divided between how many servings? So, you’re really not getting too much per bowl!

    • It’s really not that bad…arguably, it’s the potatoes that are the problem, depending on which school of thought you follow. lol…after eating fresh-rendered “cracklings” on Grandad’s farm as a kid, a few drippings from lean, low sodium bacon is practically a health food!

    • mmmm -me too! I don’t make it often, trying to keep the brakes on the starches, but my husband LOVES potatoes, so we go through a streak of soups and home-fries every now and again. 🙂

  2. Pingback: Menu Ideas – 17 March 2013 | The Vampire Diet

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