Bacon Potato Leek Soup Recipe

Bacon Potato Leek Soup is made with unsalted butter, smoked paprika, crusty bread, bacon, leeks, garlic, low-sodium chicken broth, russet potatoes, kosher salt, freshly ground pepper, heavy cream, frozen peas, and fresh parsley. This hearty soup recipe creates a comforting dinner that takes about 40 minutes to prepare and can serve up to 4 people.

Bacon Potato Leek Soup Recipe Ingredients

• 2 tablespoons unsalted butter, divided
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cubed crusty bread
• 4 slices bacon, chopped
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, chopped
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 medium russet potatoes, peeled and cut into1/2-inch pieces
• Kosher salt and freshly ground pepper
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas (do not thaw)
• 1/4 cup chopped fresh parsley

Bacon Potato Leek Soup Recipe Instructions

1. Preheat the oven to 400°F (200°C).Make the croutons: Melt 1 tablespoon of butter in a small bowl. Mix in the smoked paprika. Add the bread cubes and toss to coat. Spread the bread cubes on a baking sheet and bake until golden, about 8 to 10 minutes. Set aside.
2. Cook the bacon: While the croutons are baking, cook the chopped bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Discard all but about 1 tablespoon of the bacon fat from the pan.
3. Prepare the leeks and garlic: Add the remaining 1 tablespoon of butter to the saucepan. Once melted, add the sliced leeks and chopped garlic. Cover and cook over medium heat until soft, about 5 minutes.
4. Add the broth and potatoes: Pour in the chicken broth and 2 cups of water. Add the peeled and chopped potatoes, along with 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground 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.
5. Puree the soup: Carefully transfer half of the soup to a blender. Remove the filler cap from the blender lid to allow steam to escape and cover with a kitchen towel to prevent splatters. Puree until smooth, then return the pureed soup to the saucepan.
6. Finish the soup: Stir in the heavy cream and bring the soup to a simmer. Add the frozen peas and cook until tender, about 3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the soup into bowls and top with the homemade croutons, crispy bacon, and chopped fresh parsley. Enjoy!

Recipe Tips

• Enhance the Smoky Flavor: For an extra smoky flavor, add a pinch of smoked sea salt or a dash of liquid smoke along with the smoked paprika.
• Creamy Texture: For a creamier texture without heavy cream, blend an extra potato with the soup mixture before adding the peas. This will thicken the soup naturally.
• Boosting Flavor: Increase the depth of flavor by sautéing the leeks and garlic until they are caramelized and golden brown before adding the broth. This brings out their natural sweetness.

How To Store Bacon Potato Leek Soup Recipe

Refrigerate: Cool the Bacon Potato Leek Soup completely. Then, either cover the pot with plastic wrap or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let it cool completely, then transfer it to freezer-safe containers or freezer bags. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Bacon Potato Leek Soup Recipe

On the Stove: Pour the leftover soup into a saucepan. Heat over medium heat, stirring occasionally, for about 10-15 minutes or until it is hot all the way through.

In the Microwave: Place a portion of the soup in a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 20-25 minutes, or until it is hot all the way through.

What To Serve Bacon Potato Leek Soup Recipe

Bacon Potato Leek Soup pairs well with crusty bread, a fresh garden salad, roasted vegetables, and garlic bread. It also can be served alongside a cheese platter, pickled vegetables, a light fruit salad, and a glass of white wine for better savoring of the meal.

Frequently Asked Questions

Can I use regular paprika instead of smoked paprika?

Yes, you can substitute regular paprika if you don’t have smoked paprika. However, smoked paprika adds a distinct smoky flavor that enhances the soup’s taste.

Can I use other types of potatoes instead of russet potatoes?

Yes, you can use Yukon Gold or red potatoes as alternatives to russet potatoes in this soup. They will yield slightly different textures, but all work well in soups.

How can I make this soup vegetarian?

To make this soup vegetarian, omit the bacon and use vegetable broth instead of chicken broth. You can add a bit of smoked paprika or liquid smoke to mimic the smoky flavor from the bacon.

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• Applebee’s Onion Soup Recipe
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