Best 3 Potato And Bacon Leek Soup Recipes

Indulge in the comforting goodness of potato and bacon leek soup, a classic dish that combines simple ingredients to create a hearty and flavorful experience. This soup showcases the perfect harmony between tender potatoes, smoky bacon, and aromatic leeks, simmered in a creamy and flavorful broth. Its velvety texture and rich flavors make it an ideal choice for chilly days or as a satisfying meal any time of the year. Additionally, this recipe offers variations to cater to different dietary preferences, including a vegetarian version that swaps bacon for mushrooms, a gluten-free option using gluten-free flour, and a vegan alternative that utilizes plant-based milk and vegan bacon. Explore the versatility of this classic soup and find the perfect recipe to suit your tastes and dietary needs.

Here are our top 3 tried and tested recipes!

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)

BLT and P (Bacon, Leek, Tomato and Potato) Soup - Rachael Ray Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

POTATO AND BACON LEEK SOUP

Potato and Bacon Leek Soup image

"I always like to try new and different things," says Terri Day of Rochester, Washington. "So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 cups water
2 medium potatoes, peeled and diced
2 bacon strips, cooked and crumbled
2 cups whole milk
3/4 cup mashed potato flakes
1 package (1.8 ounces) leek soup and dip mix
Shredded cheddar cheese

Steps:

In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 577mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this soup, as they hold their shape well and become creamy when cooked.
Don't overcook the vegetables: The vegetables should be tender but still have a little bite to them. Overcooking will make them mushy.
Use good quality bacon: The bacon adds a lot of flavor to the soup, so it's important to use good quality bacon.
Don't skimp on the leeks: Leeks add a lot of flavor and depth to the soup, so don't be afraid to use a lot of them.
Season the soup to taste: The soup should be well-seasoned with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
Serve the soup hot: Potato and bacon leek soup is best served hot, so make sure to reheat it thoroughly before serving.

Conclusion:

Potato and bacon leek soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be made with simple ingredients. The soup is also a good source of vitamins and minerals. So next time you're looking for a delicious and nutritious soup, give potato and bacon leek soup a try. You won't be disappointed!