Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bacon, leek and potato soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Bacon, Leek And Potato Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Bacon, Leek And Potato Soup is something that I’ve loved my entire life.
Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. In a large saucepan, bring the water, potatoes and bacon to a boil.
To begin with this recipe, we must prepare a few components. You can have bacon, leek and potato soup using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bacon, Leek And Potato Soup:
- Prepare trimmed leeks, sliced
- Make ready large onion, peeled and diced
- Prepare medium potatoes, peeled and diced
- Make ready Salt
- Take Ground black pepper
- Get single cream
- Get bacon rashes, diced
- Prepare hot chicken or vegetable stock
- Make ready butter
Creamy Leek And Potato Soup With Bacon Recipe - quick and easy to make, smooth and flavorful, perfect for lunch or dinner. This soup could be made year round and keeps well in the fridge or freezer. Kid friendly, perfectly seasoned, warm, topped with crunchy and flavorful bacon and parsley. Potato leek soup, or potage parmentier, is a French classic.
Instructions to make Bacon, Leek And Potato Soup:
- Melt the butter in a pan and add the onion and bacon and fry until the onion has softened.
- Add in the leeks and potatoes, reduce the heat and cover with lid. Cook for a further 5-10 minutes. Stir or shake the pan occasionally.
- Add in the stock, Season with salt and pepper and simmer covered with lid for 20-25 minutes or until vegetables have softened.
- Allow to cool for about 30 minutes or so before blending the vegetables.
- Return to the heat and add the cream. Cook for a few minutes, don't allow to boil.
- Taste and season if needs be.
- While the the soup is resting fry the bacon until crispy and crunchy.
It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon, fried leeks, fresh herbs, or. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives. Stir in chicken stock and season with pepper. Transfer back to the pan and stir in the warm milk.
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