Potato Leek Soup with Bacon (Non Dairy)

Wednesday, October 29, 2014

So technically, it's end of October so soup weather should be upon us. But it has been warm but nevertheless I have started out with my fall soup repertoire. Here we have Potato Leek Soup with Bacon. Because you know as well as I do that bacon makes everything better.

This was a huge hit with my older daughter and husband. The younger daughter--not so much. Thought she did eat the bacon crumbles. 

5 medium potatoes
3-4 leeks (white part only)
2-3 shallots finely chopped
6 -8 pieces good quality bacon (divided because you will blend some into the soup and use the rest as a topping)
4 cups of chicken stock  (I used low sodium organic chicken broth by Imagine, homemade stock would be even better)
1 cup of water
2 tablespoons of oil ( I used grapeseed)
Salt to taste
Seasoning of choice (I used a spice blend from Trader Joe's)

Peel and chop shallots and set a side. 
Wash leeks really well. Chop and set aside 
Wash potatoes, peel if the skin looks meh, leave skin on if it's pretty unblemished. Cut into 1/2 inch pieces

In a large pot or preferably a Dutch oven, heat the oil about 2 minutes. 

Add shallots, cook on medium flame for about 3 minutes.

Add leeks. Cook another 5 minutes.

Add potatoes. Add stock and water.

Continue to cook till potatoes are soft, about 30 minutes.

Season with salt and seasoning. 

In the meantime, cook bacon in a skillet till crispy. Crumble and add 4-6 crumbled slices into the soup in the last 10 minutes of cooking. 

Blend till smooth, using immersion blender. Serve topped with reserved bacon crumbles. 

Potato Leek Soup with Bacon

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