Potato Leek and Smoky Bacon Soup
Potato Leek and Smoky Bacon Soup
Potato Leek and Smoky Bacon Soup

Potato Leek and Smoky Bacon Soup

icon of a bowl and spoon

Prep Time

20 minutes
icon of a steaming pan

Cook Time

60 minutes
icon of a fork, knife, and spoon

Serves

6

Share:

Share on facebook
Share on twitter
Share on pinterest

Related Products

Organic Red Baby Potatoes
Red Baby Potatoes

Ingredients

  • 1.5 lb EarthFresh Organic Red Baby Potatoes
  • 8 slices smoked bacon, chopped
  • 4 leeks (whites only), thinly sliced
  • ½ cup onions, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 2 tbsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 8 cups vegetable stock

Directions

Wash and dry potatoes, then cut into halves. Set aside.

Add bacon to a large skillet over medium heat and cook until crispy. Transfer to a plate and set aside. In the same skillet, add leeks, onions, carrots, celery, thyme, salt and pepper. Sauté for 5-7 minutes or until vegetables are soft.

Transfer the cooked vegetables to a large soup pot. Add vegetable broth, potatoes and half of the cooked bacon. Boil for 10 minutes, then reduce heat to low and cover. Continue to cook for 60 additional minutes. Remove from heat and let cool.

Working in small batches, add the soup to a blender and blend on high until smooth. Place the blended batches into a soup pot. Reheat if desired.

Ladle soup into bowls and garnish with remaining bacon. Enjoy!

The soup can be stored in the refrigerator for up to 3 days. Unused portions can be frozen for up to 3 months.

More
Recipes

Here are some more recipes from our kitchen that we think you’ll love!
© 2020 EarthFresh Foods Inc. All rights reserved.