Recipe: Potato & Leek Soup w/ Bacon Bits

Dear Offspring,

No cream! Little things like frying the potatoes first make a difference.

When you took a sip and said, ‘Mommy, I love you”, it warmed my heart more than the soup did. Sorry I could not pack this in your lunch bag this morning; Mommy fell asleep last night and left the pot of soup out. I love you right back.

Love from Mom

Leek & Potato Soup with Bacon Bits


3-4 potatoes, peeled and cubed

Peanut oil or grapeseed oil


3 tbsp butter

1 onion, diced

3 stalks of leeks, washed and sliced thinly

4 cups vegetable stock or water

3/4 tsp salt

Black pepper


3 slices bacon, cubed

Chopped parsley


A. Add about 1/2″ height of oil into a wide pan and heat on high. Fry the potato cubes until the edges crisp and brown. Remove and set aside on a paper towel.

B. In a Dutch oven, melt the butter. When it stops bubbling, fur the onion and leeks until translucent and soft. Add the fried potatoes (A) and the stock/water. Season with the salt and a good bracing of black pepper. Bring to a boil and simmer, partially covered, for 35 minutes.

C. While the soup is simmering, fry the chopped bacon on low heat until it crisps. Remove and set aside on a paper towel.

After 35 minutes, uncover the soup and blend it using an immersion blender. This makes the soup thick and creamy without necessitating the addition of cream. If you like your soup lumpy (like Dad does), remove some of the cooked potato cubes with a perforated scoop before blending the rest (use 4 potatoes if this is the case). If the soup is too thick, add more water. Taste and add more salt and pepper if necessary. Simmer for a further 15 minutes.

To serve, ladle the soup into soup bowls and garnish with bacon bits and chopped parsley.


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