Bacon, Potato & Leek Soup

Grand St. Café in Kansas City has the best potato soup I’ve ever had. I was thinking about that when I was wondering what I could do with leeks for dinner. Here’s what we ended up with – it’s super yum.

8 potatoes, peeled and cubed
6 cups chicken broth
1/2 lb bacon
3 leeks, sliced
3 cloves garlic, chopped
1 c half & half
1/2 tsp pepper
dash nutmeg

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).

2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until slightly crispy. Remove bacon and crumble, reserving 3 tablespoons of grease.

3. Sauté the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.

4. Stir the fried leeks, half & half and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

2 thoughts on “Bacon, Potato & Leek Soup”

  1. cliff1976

    Note: if you use full cream (instead of half-and-half) and let the “soup” sit after cooking (i.e., leftover), it thickens substantially to the point where I’d hesitate to refer to it as soup. More like “Creamy, Bacony, Leeky Potato Awesome Sludge.” Yum.

  2. cliff1976

    Another note: use condensed milk (“Kondensmilch”) instead of half-and-half for the same texture without the fat.

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