Creamy Bacon Leek Soup Evelyn Chartres There is nothing better than coming home from a cold winter’s day and being greeted by a warm bowl of soup! this recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. top with aged cheddar for a bit of zing. ingredients 19 ounces (550 g) of…. Cream of mushroom soup is a classic. so much so that the canned variant is a base ingredient for many quick and easy to make recipes. this recipe calls for whole mushrooms, simple ingredients, and adds smoked cheddar for some zing! while this recipe purées half the soup to thicken it. you can vary the recipe to adjust the texture.
Creamy Potato Leek Soup With Bacon The Real Food Dietitians In a dutch oven, over medium high heat, cook the bacon, then add the onion and leeks. cook until tender (about 5 minutes). add the garlic, cook a further 30 seconds. add the potatoes and broth, and bring to a boil. reduce the heat to medium, and let simmer until the potatoes are tender (about 10 15 mins). Place a large pot or dutch oven over medium high heat. when the pot is hot, add the chopped bacon and cook, stirring occasionally until crisp (about 5 minutes). transfer the bacon to a paper towel lined plate to drain; set aside. to the same pot with the bacon drippings, add the sliced leek, celery, and onion. Turn off the stove, then remove bacon and drain on paper towels, leaving bacon fat in the pot. step 2: wash leeks, then use a sharp knife to slice off the root end and dark portion of the stalk, which tend to be tough and slightly bitter. slice leeks down the middle, then slice each half into rings. In a large soup pot over medium heat, melt the butter and add chopped bacon. cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. add the chopped leeks and cook until wilted, about 5 minutes. add ½ cup of chicken broth and bring to a boil. add the reserved bouquet garni, chicken stock.
Soвђ Let S Hang Out вђ Creamy Mushroom Bacon Leek Soup Turn off the stove, then remove bacon and drain on paper towels, leaving bacon fat in the pot. step 2: wash leeks, then use a sharp knife to slice off the root end and dark portion of the stalk, which tend to be tough and slightly bitter. slice leeks down the middle, then slice each half into rings. In a large soup pot over medium heat, melt the butter and add chopped bacon. cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. add the chopped leeks and cook until wilted, about 5 minutes. add ½ cup of chicken broth and bring to a boil. add the reserved bouquet garni, chicken stock. 1 brown onion, halved, chopped ; 3 tsp garlic ; 1tbs butter ; 6 8 medium peeled potatoes cut into chunks ; 1 4 of a cauliflower chopped into florets ; 1 leek, pale section only sliced. Season with salt, pepper and summer savory (thyme). cover and simmer for 20 minutes, until the potatoes are fully cooked. turn off the heat. using an immersion blender, blend until smooth. stir in the heavy cream. add some water, if the soup is too thick. to serve, top with bacon and chopped parsley.
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