Description
Hearty jamie oliver potato and leek soup with bacon offers comfort in a bowl, blending creamy potatoes with savory leeks and crispy bacon. Rich flavors meld together, creating a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
- 4 slices bacon, chopped
- 4 cups (950 ml/32 fl oz) low-sodium chicken broth
- 2 large leeks, white and light green parts only, thinly sliced
- 2 medium russet potatoes, peeled and cut into ½-inch pieces (about 340 g/12 oz)
- 2 cloves garlic, chopped
- 2 tbsps (30 ml/1 fl oz) unsalted butter
- 1 ½ cups (225 g/8 oz) frozen peas (do not thaw)
- ½ cup (120 ml/4 fl oz) heavy cream
- 1 ½ cups (225 g/8 oz) cubed crusty bread
- ½ tsp smoked paprika
- ¼ cup (15 g/0.5 oz) chopped fresh parsley
- Kosher salt
- Freshly ground pepper
Instructions
- Crouton Preparation: Toss bread cubes with melted butter and paprika, then bake at 400°F (200°C) for 10 minutes until golden and crisp.
- Bacon Rendering: Cook bacon in a large pot until perfectly crisp, setting aside 1 tablespoon of fat for subsequent cooking.
- Vegetable Sautéing: In the same pot, soften leeks and garlic in remaining butter, creating a fragrant base for the soup.
- Liquid and Potato Integration: Add chicken broth, water, and diced potatoes to the pot, seasoning with salt and black pepper. Bring to a boil, then reduce to a gentle simmer.
- Potato Softening and Blending: Cook potatoes until fork-tender, then partially purée the soup to create a creamy texture by transferring half to a blender and processing until smooth.
- Final Touches: Stir in heavy cream and peas, simmering for an additional 3 minutes. Adjust seasoning as needed.
- Serving: Ladle soup into bowls, topping with crispy croutons, bacon bits, and fresh parsley for a visually appealing and flavorful finish.
Notes
- Bacon Rendering Tip: Cook bacon slowly to extract maximum flavor and achieve perfect crispiness without burning.
- Leek Preparation Hack: Thoroughly wash leeks to remove hidden dirt between layers, ensuring a clean and grit-free soup base.
- Blending Technique: When puréeing hot soup, fill blender only halfway and leave lid slightly open to prevent pressure buildup and potential splatter.
- Cream Addition Trick: Add cream at the end of cooking to prevent separation and maintain a smooth, luxurious texture without curdling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 50 mg