
Potato & Bacon Leek Soup
Struggle Meals - "Potatoes Gonna Potate"
20
Prep Time (minutes)
50
Cook Time (minutes)
6
ServingsIngredients
Potato & Bacon Leek Soup
- 1/2 pound bacon, cut into 1/2-inch strips
- 4 large leeks, white and light green parts only, fine diced and soaked in water
- 3 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 3 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup water
- 6 cups chicken stock
Crispy Toast
- 1/2 baguette
- 4 packets (4 tablespoons) butter
- 1/4 cup shredded Parmesan cheese
- Pepper
Steps
Potato & Bacon Leek Soup
- In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
- To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes.
- Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft.
- To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.
Crispy Toast
- Preheat the oven to 425 degrees.
- Thinly slice baguette.
- Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper.
- Toast in oven for 3 to 5 minutes, until crispy.
- Remove and let cool.