Savory Leek and Potato Soup
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 2 1⁄2 lbs potatoes, peeled
- 3 large leeks
- 1 (12 ounce) package turkey bacon
- 2 tablespoons extra virgin olive oil
- 1 (32 ounce) carton chicken broth or 1 (32 ounce) carton vegetable broth
- 1 (14 ounce) can cream of celery soup
- 2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 1 tablespoon dried thyme
- 2 -4 cups water
Directions
- Cut up peeled and washed potatoes into 2" sized cubes.
- Peel the outer layer of leaves off of the leeks and wash well. Dice into 1" pieces.
- Chop the turkey bacon. I usually cut half a package at a time with kitchen scissors.
- Heat olive oil in a skillet on med-high heat. Add bacon, pepper well, and cook until almost done. Add leeks and continue cooking a few minutes until leeks are starting to caramelize and bacon is as crispy as you want it. Stir often.
- Meanwhile, place potatoes, cream of celery soup, broth, and 2 cups of water in a large stockpot. Mix well and heat on med-high heat.
- Season with the pepper, garlic and thyme. The measurements listed here are approximations. I probably add double these amounts, but I like my food heavily seasoned.
- Once the leek/bacon mixture is done, add to the stockpot. Add water if needed to maintain the consistency you want - more water, more soupy. Less water, more like a stew. Turn the heat down to low and simmer until the potatoes are done all the way through, about 45 minutes.
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