Home-style Potato Leek Soup {with BACON}

by Maren on January 10, 2013

Good morning friends. I’m writing to you from my kitchen counter over a steaming cup of hazelnut coffee and a plate of leftover bacon from last night’s soup. Yes, I am only eating bacon for breakfast.

Last night’s Top Chef University recipe was for probably the most well known and basic cream based soup, Potato Leek. We mastered clear soups with the Rustic Chicken Noodle Soup on Monday. 

After doing both I think making cream based soups is easier. The flavors really pop once you cook down the cream and it tastes really really fancy.

Meet Mr. Rustic Potato (peeled, diced and sitting in a bowl of water to stop oxidation) and Mrs. Leek (dark green ends removed, stocks sliced in half then sliced short ways, ‘agitating’ in water)

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What I did in this recipe that I’d never done before…

  • I ‘agitated’ leeks
  • scratch that, I actually cooked with leeks…
  • I learned what a shallot is.

Okay let’s get to the recipe already!

Home-style Potato Leek Soup with Bacon!

Spike teaches how to make this dish. It takes about an hour with prep time and makes 4-6 servings.

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Home-style Potato Leek Soup {with bacon}
Serves 6
My favorite of all the soups I've ever made.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 2 TBSP evoo
  2. 4-7 slices of thick cut bacon
  3. 2 TBSP unsalted butter
  4. 2 shallots, sliced
  5. 2 cloves of garlic, smashed
  6. 2 leeks, sliced
  7. 2 russet potatoes, peeled and diced
  8. 5 sprigs of thyme
  9. 2 bay leafs
  10. ~ 1 pt vegetable stock
  11. 1 pt heavy cream
  12. 2 scallions
  13. salt and pepper
Instructions
  1. Heat oil in a medium sauce pan. Slice 2 of the strips of bacon, leaving the rest in strips for garnish. Add bacon to the oil and cook. Once cooked add leeks. Stir and cook for about 3 minutes. Remove whole bacon strips once cooked through. Add shallots and butter. Season with a little salt and pepper.
  2. Now it’s time to add the aromatics. Add thyme by stripping leaves off the sprigs, bay leafs, and garlic. Stir for a minute and add cream and potatoes. Season with salt and pepper, be careful not to over season. (seasoning between steps is what ‘builds’ and ‘layers’ the flavors)
  3. Begin by adding a half cup of veggie broth. While the potatoes cook through, the cream will cook down. Continue adding stock to retain the desired consistency. I kept my cream-broth on the more watery side.
  4. Season with salt and pepper, if needed. Top with a strip of bacon and a few slices of scallion.
Adapted from Top Chef University
Marens Morsels http://marensmorsels.com/blog/
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Are you licking your lips yet????

It all looks so mature and fancy! Here’s what really happened in the kitchen…

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I become Maren-BEAST of Cambridge when I see bacon!

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Photo 8 (2)

Karla and Spike have both taken the time to explain Mis en Place. It’s basically just a fancy French word meaning everything in it’s place. Karla explained that it’s important to get all your ingredients ready before cooking. Have them washed and laid out. I did a bunch of the chopping before I even started cooking too.

Having everything organized helps the kitchen stay a little less hectic and makes cooking a ton more fun!

Photo 14 Photo 5 (4)

Agitating the leeks is just a way to wash them. After they’re sliced put them in a bowl of water. Stir them around getting all the dirt and grit out from between the stocks. The impurities will fall to the bottom, leaving the perfectly washed stuff at the top!

Be a culinary boss and agitate!

FYI… Donner finally realized he was getting absolutely NO BACON so he gave up…

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The rope was necessary. Apparently he becomes Donner-BEAST of Cambridge when he smells bacon too.

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The BIGGEST potato leek tip of all is…

don’t cut your potatoes too large. They wont cook through and you’ll have to fish them out, one by one, and boil them in a separate sauce pan for 7 minutes. Sigh.

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5 bowls made, 5 people fed. Everyone was happy. happy. happy. And there was lot’s of lip licking!

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Tell me about you!!! I want to know…

What is your favorite cream based soup?

The bagel place in Salinas makes this amazing artichoke bisque… I’d probably kill for it…

Have you ever ‘agitated’ leeks?

YES!!

How do you feel about bacon?

OHHH HOLY MAMA IT”S TASTY!

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{ 17 comments… read them below or add one }

danielle @ clean food creative fitness January 10, 2013 at 8:22 am

You’re so fancy with these recipes lately! I love it. So happy you are back to blogging!

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Maren January 10, 2013 at 11:25 am

Thanks Danielle. Yeah, my mom subscribed me to Top Chef University for the entire year and I figured it would be a good new hobby to try out. Loving it so far!!

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Sonia the Mexigarian January 10, 2013 at 8:52 am

Oooooh. It looks like a yummy soul warming soup. Especially with the bacon. Drool. I love bacon, though I don’t eat it all that much. My favorite bacon I ever had was at Girl and the Fig in Sonoma. The bacon is cured and done locally and my god it was absolutely amazing. Crispy, crunchy, with soooo much flavor. Now I want bacon.

I have never been a a fan of cream based soups. I’m always a broth girl. But…..I dunno if its the same, but a creamy potato soup I had once tasted really good.

I haven’t cooked bacon around Lando, so I don’t know how he would react around it, but considering how he goes nuts with I slow cook pork or cook up turkey meat, I am sure bacon would elicit the same reaction :)

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Maren January 10, 2013 at 11:25 am

HAHA! you’ll have to try cooking bacon around him. It’ll be hilarious. I’ve always wanted to go to the Girl and the Fig! It’s on my bucket list!

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Maureen January 10, 2013 at 10:04 am

I might have to fight Donner for the bacon….but his puppy kisses would let him win!! By the time you’re done with this TCU, we can have our own cooking show, “Maren & Mo – Kitchen Masters.”

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Maren January 10, 2013 at 11:24 am

You and I can both fight Donner for the bacon. I get scrappy so I think we’ll win. ;-) We should totally have a cooking show!

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Alysia @ Slim Sanity January 10, 2013 at 10:06 am

That looks freaking awesome. That rope you have Donner tied to is kind of hilarious. He did sort of look like a prisoner attached to it laying on his bed. Not saying I haven’t ever done that to my dog before… :)

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Maren January 10, 2013 at 11:23 am

I think those photos of Donner are great. They make me laugh ever time. The soup is so good Alysia! Id say do it!!

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Kelli H (Made in Sonoma) January 10, 2013 at 10:57 am

The rope cracked me up too, but I totally understand. Anytime I’ve had puppies in my life, we usually leave a leash on them while they’re in the house, if they’re still house training.

I loveeeee cream based soups, like potato leek (yum!), just potato (with cheddar and bacon and chives), broccoli, asparagus, mushroom, and that artichoke sounds amazing! As you can see, anything with cream…

I’m glad you learned what a shallot is. :) I have “agitated” leeks before, but I’ve never called it that. I just call it washing them. haha.

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Maren January 10, 2013 at 11:23 am

Well now you can be a boss and call it agitating, lol. Yeah Donner needs the long line in the house. I’ve been talking to our family friend who trains guide dogs and she uses the long leash to train them not to jump up on furniture and people, etc… IT’s been working pretty well so far. Apparently it also trains them to stay reasonably close to you when you’re in the house.

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Alex @ therunwithin January 10, 2013 at 11:16 am

the addition of bacon equals amazing. your puppy… gosh I can’t even comment. so adorable

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Maren January 10, 2013 at 11:20 am

Im pretty sure the bacon made this recipe! Donner hearts you!!

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Cinnamon @ eatpraytri January 10, 2013 at 7:08 pm

That DOES look so fancy! LOL. I love tomato bisque. I think that is cream based?

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Maren January 11, 2013 at 11:03 am

Yes it is! And it’s also pureed which is what I’m making next.

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Trudy January 11, 2013 at 1:05 pm

Mmm…everyone goes nutso for bacon ;D

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Miranda @ Biting Life January 12, 2013 at 7:23 pm

Ooh, I love potato-leek soup. If I thought Brent would like it, I would totally make this. Artichoke bisque sounds amazing, though. I’m a huge artichoke fan!

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Denice October 5, 2013 at 5:51 pm

1st time on your blog….how did you ever get 1!!!! this recipe sounds horrid and you should be ashamed of yourself for posting it………..NOT!!!!! i am just joking with you!!! i am just jealous that i dont have a bowl of soup right in front of me…this sounds divine & i just bought some leeks today and was searching the web for a good sounding soup recipe…& out of all the ones i looked at this sounded the best..it even beat out emeril’s!!cannot wait to try it on Sunday..but i know i will need more than one slice of bacon on it..the more pork the better!!!! thank you so much for sharing…and i hope you took the 1st part of my message in the manner it was intended, as a joke..you look like the kind of lady that wouldn’t take offense to it..i look forward to searching your site for more recipes…such as chicken&dumplings???!!!! just a thought..have a great day

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