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Bacon, Leek and Potato Soup
Bacon, Leek and Potato Soup

Before you jump to Bacon, Leek and Potato Soup recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Healthy eating promotes a feeling of well being. If we eat more healthy meals and less of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Deciding on healthier food choices can be tough when it’s snack time. Shopping for snacks can be a challenge because you have countless options. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Healthy foods made from whole grains are fantastic for a fast snack. A slice of whole wheat toast, for instance is a great snack in the morning. Eating on the run can easily be healthier with whole grain chips and crackers. Whole grains are generally better than processed grains found in white bread.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to bacon, leek and potato soup recipe. To cook bacon, leek and potato soup you only need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Bacon, Leek and Potato Soup:
  1. You need bacon
  2. Use olive oil
  3. Take onion, peeled and chopped
  4. You need carrots, peeled and sliced
  5. Provide celery, sliced
  6. Get leeks, sliced
  7. Take garlic, peeled and sliced
  8. You need potatoes, peeled and diced
  9. Provide stock, vegetable or chicken or beef
  10. You need fresh cream
  11. Take salt and ground black pepper
Instructions to make Bacon, Leek and Potato Soup:
  1. Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
  2. In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
  3. Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
  4. Add the cream, bring it to the boil and simmer for a further 5 minutes.
  5. Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.

For toppings, I like croutons, chopped chives, crumbled bacon, or chopped fresh herbs like thyme or parsley. A little extra cheese or cream is also nice. Potato, leek, and smoked bacon soup is made from the kind of staples that few Irish kitchens are ever without, with the potatoes forming the basis of a rustic and substantial meal in a bowl. The smoky flavor from the bacon gives this soup magnificent depth — and parsley pesto is an updated version of what. Leeks are simmered with potatoes and bacon in a chicken stock.

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