Potato & Leek Soup with Bacon
All the ingredients for the best soup ever are here now. I mean, potato leek soup with bacon. Who could ask for anything more!
Adapted from Small Town Woman
Ingredients
¼ cup unsalted butter
3 leeks white and light green parts thinly sliced
4 cloves garlic minced
2 lbs potatoes peeled and chopped
1 bay leaf
4-6 springs fresh thyme
1 teaspoon kosher salt
¾ teaspoon fresh ground black pepper
6 cups chicken broth
1 cup heavy cream
2-3 pinches of ground nutmeg
Chopped chives scallions, or dill for garnish
Instructions
- Melt the butter in a large Dutch oven over medium-low heat. Add the leeks and cook until tender, stirring frequently, approximately 8-10 minutes. Add the garlic and cook for 1 minute. Add the potatoes, bay leaf, thyme sprigs, kosher salt, freshly ground black pepper, and vegetable broth.
- Bring the mixture to a boil and then reduce to a simmer. Cook until the potatoes are tender, approximately 10-15 minutes.
- Remove the bay leaf and thyme sprigs. Use an immersion blender or stand blender with the center cap removed for steam to escape to purèe the soup. If using a stand blender, work in batches and add the pureed soup back to the pot.
- Reduce the heat to low and stir in the cream and nutmeg. Season with salt and pepper to taste. Ladle the soup into bowls and top with a sprinkle of chopped fresh chives, scallions, dill, or crispy fried onion straws
