On a rainy day like today, I crave a bowl of soup. Soup is so warm and comforting; it’s just what I need on a cool, gray, rainy Monday. Leek potato soup is Greg’s favorite. A batch of it goes quickly in our house.
Leek potato soup is a classic for a reason. The mild onion flavour of leeks boosts the taste of potatoes, and the potato brings a smooth, velvety texture to the soup. Add some garlic and thyme to enhance the flavours and a great bowl of soup can be savoured.
I like to use bacon when making leek potato soup. It adds a depth to the flavour and some texture to an otherwise smooth soup.
Any type of potato can be used in the soup, but I prefer red potatoes. They are a bit less starchy than white or yellow potatoes and give a smoother texture to the soup, without it being too thick. I use whatever type of onion I have on hand, but my favorite kind to use is a sweet white onion.
Recipe: Leek Potato Soup
Makes 5 servings
- 3 slices bacon
- 2 tablespoons olive oil
- 1 medium onion (about 1 cup chopped)
- 1 teaspoon fresh thyme, chopped
- 1 large leek, cleaned and finely chopped into half-moons (about 2 ½ to 3 cups)
- 2 cloves garlic, minced
- 3 ½ cups (900 mL) no salt added chicken broth
- 2 medium red potatoes (about 2 cups chopped)
- ¼ teaspoon salt
- In a large pot on medium heat, cook bacon until crispy. When bacon cooked, remove from pot and set aside. Keep bacon drippings in pot.
- Add onion and a bit of salt to pot and sauté. If there are not enough bacon drippings in pot to keep onion from burning, add 1 tablespoon olive oil. Cook onion for about 10 minutes, until translucent and starting to brown. Add thyme and cook for an additional 2 to 3 minutes.
- Add leek and one tablespoon olive oil to pot. Sauté leek about 5 minutes, until translucent and soft. Add garlic and cook for an additional minute or two.
- Add first ½ cup of broth to pot to deglaze it. Scrape up browned bits, as they will add flavour to the soup. Add remainder of broth, salt and potatoes to the pot, cover and bring to a boil. Once boiling, decrease heat and simmer for 20 minutes.
- Remove pot from heat, uncover and let cool for 5 to 10 minutes. Use immersion blender directly in the soup pot to blend soup and create a smooth texture.
- Break bacon reserved from step 1 into medium size pieces and sprinkle into each bowl of soup.