Potato & Bacon Leek Soup Image

Potato & Bacon Leek Soup

Struggle Meals - "Potatoes Gonna Potate"

20
Prep Time
(Minutes)
50
Cook Time
(Minutes)

Ingredients

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

  1. In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
  2. To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes.
  3. 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.
  4. To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.

Crispy Toast

  1. Preheat the oven to 425 degrees.
  2. Thinly slice baguette.
  3. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper.
  4. Toast in oven for 3 to 5 minutes, until crispy.
  5. Remove and let cool.