Welcome to springtime in Wisconsin, where it was 29 degrees when I woke up this morning. While people back home in Florida are breaking out the sunscreen and bikinis for spring break, I’m still wrapped up in a sweater and get excited for the one day a week the weather breaks past 45.
More cold weather means a longer soup season for me. I’d been craving potato and leek soup since seeing all the promotions at restaurants and delicious recipes floating around for St. Patrick’s Day last weekend. I also had some bacon that needed to get used up that I thought would be good to toss in for some added flavor. I remembered I had my brand new immersion blender Grandma and Grandad gave me for Christmas, and I knew this was the perfect recipe to give it a first run on. This was an excuse to cure my craving and try the new blender. I can already tell that it is going to be one of my new favorite kitchen utensils.
My soup in the photos here does look more like a mix between fancy mashed potatoes and soup than a creamy potato leek soup. That’s because I got distracted and cooked down the broth too much on a high heat. Moral of the story: always pay attention to what you’re cooking! Now of course it still tasted amazing like this, and I’d never pass up any potato in any form, even if it wasn’t the one it was supposed to be.
Give this recipe a go yourself, and try to keep a better eye on the pot than I did!
Potato Bacon Leek Soup
Makes 4 servings
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
- 2 tablespoons of chopped chives, reserve three or four full sprigs
- 2 cloves of garlic
- 2 leeks
- 4 1/2 cups of vegetable broth
- 2 ounces of bacon, diced
- Yukon gold potatoes, about three large ones
- 1 1/2 tablespoons of butter
- 1/4 cup of milk
- Salt and pepper to taste
Melt butter in soup pot and add leeks. Cook until lightly softened, about five minutes, then add bacon.
Once the bacon starts to crisp, add garlic and chives. Once fragrant, add potatoes, salt, and pepper.
Cover pot and cook until potatoes begin to soften,.
Add vegetable broth and bring to a boil. Toss in a couple full pieces of chives. Reduce to a simmer. Cook until potatoes are completely soft, about 10 minutes.
Remove from heat. Use an immersion blender, or ladle soup into a standard blender, to blend until pureed.
Once pureed, reduce heat to low and stir in milk. Cook for few more minutes until hot.
Top with extra diced chives and serve.