The savory flavors of pureed creamy potatoes, leeks, celery, bacon, herbs, and broth mix for an irresistible bowl of whole-food goodness. Our blender method offers a creamy texture with out the armwork of a potato masher or the heaviness of added cream. Make further batches of this favourite soup, freeze it in an hermetic container, and reheat it for a simple consolation meals meal any evening of the week. We’ve included instructions for each stovetop and the Instant Pot.
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Recipe Highlights: Creamy Potato Leek Soup with Bacon
This potato leek soup tastes like your favourite loaded baked potato in a single superb bowl of good-for-you soup. The texture of potatoes and leeks makes it thick and velvety with out the addition of milk or cream.Â
Our recipe combines boldly flavored real-food components, a easy cooking method, and one of many perfect makes use of for leeks!
Health Benefits of Leeks
Leeks are one of many 10 whole-food components that come collectively to make this nourishing soup. They’re a part of a household of greens referred to as alliums, alongside with all varieties of onions and garlic.Â
This household of greens is especially excessive in anti-inflammatory compounds like vitamin C, vitamin Ok, and beta-carotene. Getting loads of these compounds in your diet over time might decrease your threat of inflammation-related circumstances, together with heart illness, diabetes, joint ache, and digestive illnesses.Â
Leeks are additionally a superb meals supply of prebiotic fiber, the kind of fiber that promotes good intestine health and helps you soak up different vitamins to their fullest.
Ingredients To Make Potato Leek Soup
This recipe all comes collectively with a sweep by means of the produce aisle plus some bacon and broth – that’s it!
- Red or Yukon gold potatoes – use both form or a mixture of each potatoes
- Bacon – we just like the no-sugar bacon from Applegate or the bacon from ButcherBox
- Fresh leek – see under for learn how to choose a leek
- Celery
- Yellow onion – or use a white onion
- Garlic
- Dried thyme – can use recent thyme or substitute dried oregano or dried marjoram
- Dried parsley – can use recent flat-leaf parsley or substitute dried cilantro, dried basil, or dried or sprigs of recent chives
- Salt
- Low-sodium rooster broth or vegetable broth – substitute rooster inventory or vegetable inventory, or make your individual broth with our recipes for home made bone broth or Instant Pot bone broth
Find the ingredient listing with actual measurements within the recipe card under.
Ingredient Highlight: Leeks
A leek is a inexperienced vegetable of the allium household with an edible bulb that grows underground. Leeks style like a gentle, sweeter model of an onion.Â
Cut the underside roots and the highest (onerous and darkish) leaves off your clear leeks, after which slice the remaining stalk and bulb into half-moon slices. It could be useful to swish the chopped leeks in a bowl of chilly water to take away any grime that will have gotten caught between the layers.
We know that leeks could be a little intimidating. Start to consider a leek as a young, delicate, flavorful (and big) inexperienced onion, then you definitely’ll begin to see all the chances for utilizing this excellent, approachable vegetable.Â
While the highest darkish inexperienced leaves of a leek are onerous and flat, it’s the underside mild inexperienced and white elements that cooks and in-the-know house cooks love to include into recipes of every kind.Â
Leeks are a traditional taste pairing with ham, rooster, seafood, cream, garlic, parsley, and thyme – sure, a whole lot of the flavors you get on this soup! Sauté them in olive oil and season with kosher salt for a easy stand-alone aspect or topping, or add them to your favourite stew for a lightweight oniony taste.
How To Make Potato Leek Soup
To make potato leek soup:
- Cook the diced bacon in a heavy-bottom pot (such as a Dutch oven) on medium warmth, then take away the bacon to a paper towel-lined plate to empty. Next, sauté the leek, celery, onion, and garlic within the bacon drippings.Â
- Once the onion has softened, add the broth, potatoes, and seasonings. Cook the potato leek soup for about 20 minutes, till the potatoes are fairly tender and simply pierced with a fork.
- Ladle between half to three-quarters of the soup into the container of a blender. This step is what makes the soup creamy and thick. Blend the soup till it’s principally blended with some small chunks of potato remaining.
- Return the blended portion of soup to the pot and stir all of it collectively. To end this simple potato soup recipe, merely add the bacon again in.Â
- Ladle it into bowls and garnish with a few of the leftover bacon and recent herbs. Top with croutons for a crispy crunch, or add a dollop of bitter cream or plain Greek yogurt in case you don’t thoughts the dairy, and luxuriate in!
For the Instant Pot instructions, scroll all the way down to the recipe card under.
For serving measurement and the entire instructions and ingredient quantities, scroll all the way down to the recipe card under. All of our recipes embody the nutrition evaluation, itemizing energy (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, ldl cholesterol, and extra per serving.
How to Pick a Good Leek
Buy a leek with the roots and darkish inexperienced stems nonetheless intact, which is able to assist it keep brisker for longer. Select a leek that has agency (not flimsy) darkish leaves and a clear and white slender bulb.
How To Store
To eradicate prep time for a weeknight meal, make a big batch of this potato leek soup over the weekend. You can retailer it in a coated container within the fridge for as much as 4 days, or freeze it for as much as 3 months.
Frequently Asked Questions
This potato leek soup is dairy-free since we use the blender method as a substitute of heavy cream to realize a thick and creamy soup. It can also be Whole30-friendly, paleo-approved, in addition to gluten-free and nut-free.
We’ve discovered 2 kilos Yukon gold potatoes are the most effective potatoes for potato leek soup. These potatoes strike a steadiness between starchy and waxy with a naturally buttery taste and a barely creamy texture.
Yes! We’ve included instructions for utilizing an Instant Pot within the recipe card under.
Recipe
Creamy Potato Leek Soup with Bacon
The complementing flavors of creamy potatoes, leeks, celery, bacon, spices, and broth mix for a scrumptious, nutritious, and budget-friendly bowl of whole-food goodness.
Prep: 15 min.Cook: 30 min.Total: 45 min.
Servings: 6 cups (4 servings) 1x
Ingredients
- 4–5 strips slices bacon, chopped
- 1 giant leek, thinly sliced (white and mild inexperienced elements solely; about 2–3 cups)
- 2 celery ribs, finely diced (about â…“ cup)
- ½ medium yellow onion, diced (about 1 cup)
- 5 cloves garlic, minced
- ¾ teaspoon dried thyme (or 2 teaspoons recent thyme leaves)
- ½ teaspoon dried parsley (or 1 tablespoon recent parsley)
- ½ teaspoon salt, plus extra to style
- 2 lbs. pink or Yukon gold potatoes (or a mixture), reduce into ¼–½-inch cubes with skin nonetheless on
- Â 3 cups rooster or vegetable broth, divided
- Optional: Chopped parsley and/or chives, recent cracked black pepper, or pink pepper flakes
Instructions
Stovetop Directions:
- Place a big pot or Dutch oven over medium-high warmth.
- When the pot is scorching, add the chopped bacon and cook dinner, stirring often till crisp (about 5 minutes).Â
- Transfer the bacon to a paper-towel-lined plate to empty; put aside.
- To the identical pot with the bacon drippings, add the sliced leek, celery, and onion. Cook, stirring often, for 7-8 minutes or till the onions begin to soften.
- Add garlic, stir, and cook dinner for an additional 30 seconds or till aromatic.Â
- Add the remaining components to the pot (aside from the bacon, ½ cup of the broth, and any garnishes). Set apart the ½ cup broth for later.Â
- Bring components within the pot simply to a boil, then decrease the warmth to take care of a vigorous simmer and canopy with a lid.
- Cook for 20-22 minutes or till potatoes are very tender. Remove from warmth and ladle half to three-quarters of the soup into the container of the blender.Â
- Secure the blender lid in place and mix till the soup is creamy with some chunks remaining. Or, if you’d like it further creamy, mix it even additional to your required consistency. (You may also use an immersion blender.)Â
- Carefully take away the blender lid and stir the blended soup again into the pot.Â
- Add the reserved ½ cup broth, if wanted, to skinny the soup to your required consistency.
- Season with salt as wanted, stir within the bacon, and garnish with optionally available toppings of alternative.
Instant Pot Directions:
- Select the ‘sauté’ perform on the Instant Pot, and when heated, cook dinner the bacon, stirring often till crisp (about 3-5 minutes).Â
- Transfer the bacon to a paper-towel-lined plate and put aside.
- To the Instant Pot (nonetheless on the ‘sauté’ perform), add the leeks, celery, and onion. Cook, stirring often, for about 5-7 minutes or till the onions begin to soften.Â
- Add garlic, stir, and cook dinner for an additional 30 seconds or till aromatic.
- Add the remaining components to the Instant Pot (aside from the bacon, ½ cup of the broth, and any garnishes). Set apart the ½ cup broth for later.
- Lock the lid in place and set the vent valve to the ‘sealing’ place.Â
- Cook for 13 minutes at excessive stress.Â
- When cooking time is up, permit 5 minutes of pure launch earlier than flipping the vent valve to the ‘venting’ place to launch any residual stress.
- Remove the lid from the Instant Pot, and switch half of the soup to the container of the blender.Â
- Secure blender lid in place and mix till soup is creamy with some chunks remaining. If you need it further creamy, proceed to mix to your liking. (You may also use an immersion blender.)
- Carefully take away the blender lid and pour the blended soup again into the pot. Stir in an extra ½ cup broth, if wanted, to skinny the soup to the specified consistency.
- Salt to style, stir in bacon, and garnish with optionally available toppings of alternative.
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Notes
You can retailer this soup in a coated container within the fridge for as much as 4 days, or freeze it for as much as 3 months.
Nutrition Information
- Serving Size: 1 ½ cups
- Calories: 261
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 588 mg
- Carbohydrate: 45 g
- (Fiber: 5 g
- Sugar: 6 g)
- Protein: 12 g
- Cholesterol: 60 mg
Dietary
The pictures on this weblog publish had been taken by Rachel Cook of Half Acre House.
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