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Leek & Bacon Loaded Potato Soup

This isn’t your average potato soup: packed with crispy chunks of smoked bacon & the delicate flavor of leeks, it takes this creamy, luscious bowl of goodness to a whole new level.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

SoupMain Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

This isn’t your average potato soup: packed with crispy chunks of smoked bacon & the delicate flavor of leeks, it takes this creamy, luscious bowl of goodness to a whole new level.

Ingredients

  • 2 lbs. (910g) Russet Potatoes
  • 12 oz (340g) Smoked Bacon
  • ¼ cup (32 g) All Purpose Flour
  • 2 ½ cup (600 ml) Chicken Broth
  • 1 cup (240g) Shredded Cheese
  • 3 tsp (12g) Minced Garlic
  • 1 cup (240g) Diced Carrot
  • ¼ cup (32g) Minced Leek
  • 2 ½ cup (600 ml) Whole Milk
  • 1 cup (240g) Sour Cream
  • 4 tbs (56g) Butter
  • 1 tsp (4g) Dried Oregano
  • 3+ tbsp (42g) Green Onion, for garnish
  • 3+ (42g) Chive, for garnish
  • 2 tsp (8g) Salt
  • 1 tsp (4g) Black Pepper

Preparation

  1. Peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or the tip of a peeler. Rough chop potatoes into cubes.
  2. Place potatoes in a large pot. Cover with water until it is 1 inch above the potatoes, add 1 tsp of salt and bring to a boil. Allow potatoes to boil for 8 minutes.
  3. While potatoes are boiling, chop bacon into bite-size pieces and sauté over medium-high heat in a large pot or Dutch oven. Once crispy, transfer bacon to a plate lined with a paper towel or cloth. Reserve 2 ½ tbsp of bacon grease. Set aside.
  4. Wipe down the pot or Dutch oven if there are bacon bits or burnt residue stuck to the bottom.
  5. Add reserved bacon grease and 4 tbsp of butter to the pot or Dutch oven; melt over medium-high heat.
  6. Add minced leek and diced carrot and saute for 3-4 minutes. Add garlic and sauté for an additional minute.
  7. Whisk in flour. While continuing to whisk, slowly add in milk and chicken broth. Bring to a soft boil.
  8. Drain cooked potatoes, return to the pot you used to boil them, and mash them slightly in that pot to create a thicker consistency before adding to your soup mixture in the ducth oven. Reduce heat to medium-low then add sour cream, cheddar, and half of the cooked bacon bits. Stir and return to a soft boil.
  9. Remove from heat once boiling then add 1 tsp salt and 1 tsp pepper and dried oregano. Add additional salt and pepper; serve immediately.
  10. Garnish with remaining bacon, chive, green onion, and cheddar cheese.

Notes 

  • Before frying bacon add a small amount of water,  add 3 tbsp, to the pan which will help the bacon cook evenly.

3 Reviews

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Simmone

This recipe didn’t turn out right because it never said when to add the potatoes to everything else or if the...Read Full Review

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Simmone

This recipe didn’t turn out right because it never said when to add the potatoes to everything else or if the potatoes needed to be drained before adding and it also never said when to add oregano or chopped carrots.

Lucy P.

This recipe could use some clarification as it was somewhat confusing to follow. I’d add a clear direction to drain cooked...Read Full Review

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Lucy P.

This recipe could use some clarification as it was somewhat confusing to follow. I’d add a clear direction to drain cooked potatoes, return to the pot you used to boil them, and mash them slightly in that pot before adding to your soup mixture. I also made quite a few substitutions because this recipe is so decadent. The soup still turned out very well. In case you’re interested: -used turkey bacon -cut butter by half -added EVOO in place of bacon fat -used an extra carrot (4 large in total) -used only 1 c milk and 4 c broth -replaced 1/2 of the sour cream with plain, non-fat Greek yogurt -used allllll the cheese because CHEESE! -used red potatoes because I totally missed that it was supposed to be russet. Still YUMMMMMMY.

Thank you for your feedback! We edited the preparation method to include this and great substitution suggestions!

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Thank you for your feedback! We edited the preparation method to include this and great substitution suggestions!

Recipe By: Kasim Hardaway

Nutrition Facts Per Serving

Calories

520

Fat

34g

Sodium

1650mg

Cholesterol

110g

Vitamin C

11mg

Carbohydrates

32g

Fiber

2g

Protein

26g

Potassium

560mg

Sugar

7g

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