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Bacon Potato Leek Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 6 slices bacon, chopped
  • 3 leeks, white and light green parts sliced thin
  • 4 medium russet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Chopped chives for garnish

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving 1 tablespoon of the drippings in the pan.
  • Add the sliced leeks and minced garlic to the skillet. Cook for 3 minutes until the leeks soften slightly.
  • Place the cubed potatoes, chicken broth, dried thyme, cooked leeks, garlic, and most of the bacon into the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours or until the potatoes are very tender.
  • Stir in the heavy cream, then season with salt and black pepper. Let the soup sit for 5 minutes to warm through.
  • Ladle into bowls and top with the remaining bacon pieces and chopped chives.

Notes

For a thicker soup, mash a few potato cubes with a fork before stirring in the cream. If the leeks taste too strong, rinse them well after slicing to remove any grit. Leftovers keep in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife