Tuesday, October 15, 2013
Bacon Leek Potato Soup
I'm in soup Mode this week, and with the bacon craze I thought of more ways to add Bacon to SOUP.
The combination of bacon, leeks and Potatoes are just the thing on this chilly day here, so I know you will want to cook this one up in your kitchen and enjoy a warm loaf of bread to go with it.
About 6 Servings
What You Need:
6 slices thick-cut bacon, cut into pieces
1 tablespoon olive oil
1 large-size onion, chopped
3 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese
What to DO:
In a large deep pot or saucepan, cook bacon on medium-high heat until crisp. Drain on paper towels. Discard grease;
wipe out pan.
In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook
for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered,
for 20 to 25 minutes, until potatoes are tender.
Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.