POTATO SOUP BACON RECIPES

Name: Leek, bacon & potato soup
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 25g butter; 3 rashers streaky bacon, chopped; 1 onion, chopped; 400g pack trimmed leek, sliced and well washed; 3 medium potatoes, peeled and diced; 1.4l hot vegetable stock; 142ml pot single cream; 4 rashers streaky bacon, to serve

LEEK, BACON & POTATO SOUP RECIPE - BBC GOOD FOOD

Leek, bacon & potato soup recipe - BBC Good Food image

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories Lunch, Soup

Total Time 1 hours

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

Ingredients

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

Steps:

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, FatContent 11 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.68 milligram of sodium

BACON AND POTATO SOUP RECIPE - FOOD.COM

Bacon and Potato Soup Recipe - Food.com image

This is perfect on a rainy day or a fall evening. This is a typical French cream soup. The bacon adds a smoky flavor. If it is too thick for you, correct with additional cream or broth. This is courtesy of Patisserie Frederic.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 cups

Number Of Ingredients 11

Ingredients

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

Steps:

Cook bacon in a large stockpot over medium heat until crispy.
Add onion and cook 4-5 minutes, until tender.
Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf.
Add potatoes and garlic, and mix well with bacon and onions.
Add stock or water and bring to a boil.
Reduce heat and simmer for 20 minutes, or until potatoes are tender.
Add cream and mustard; stir to blend.
Remove bayleaf and purée about 1/2 of the soup in a blender.
Mix blended soup with the rest of the soup.
Adjust seasonings.
To serve, ladle soup into bowls and top with chopped scallions.

Nutrition Facts : Calories 226.3, FatContent 11.3, SaturatedFatContent 5.1, CholesterolContent 26.2, SodiumContent 172.4, CarbohydrateContent 27.5, FiberContent 2.6, SugarContent 1.6, ProteinContent 4.6

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