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Fro that smooth creamy soup taste with a bacon twist try this charming blend from the kitchens of
razorwulff
It has been QUITE a while since I've posted food! But since the food truck is going to be picked up in Early Feb., I might as well start posting again.
This is a spin on Potato Leek Soup & Baked Potato Soup. This puts quite a different dimension of flavor into what are already some really awesome soups. AND OF COURSE...IT HAS A LOT OF BACON FLAVOR!! It's also VERY simple.
Makes about 4-6 Large Servings
Ingredients:
1/2 Lb. your favorite wood smoked bacon (I used hickory for this); sliced
3 Large Leeks - cleaned, sliced (white parts only)
12-14 Med. White Potatoes
**2 TBSP Chicken Base
**Approx. 5 Qt. Water
1/2 Stick of Butter; cubed
TT Salt and White Pepper
Shredded Cheddar Cheese
Fresh Parsley for garnish
Optional: 2 Cloves of garlic; minced
Directions
- In a large saucepan or dutch oven, render the bacon until crispy on med-high heat. Once crispy, set the bacon aside.
- Add the leeks to the bacon fat and sweat until softened. Stir occasionally.
- Once softened, add garlic (if you opted for it). Cook for about 1-2 min.
- Add chicken base and stir for about a min.
- Add water, stir, and bring to a boil.
- Add potatoes and cook until tender.
- Using an immersion (stick) blender, blend soup until very smooth.
- Add salt and pepper to taste
- At this time, drop one of the cubes of butter in and stir continuously until it melts. The soup will start to thicken during this process. Repeat this process with the remaining cube(s).
- Adjust seasonings as needed.
- Spoon into bowls and garnish with a heap of bacon, cheese, and parsley as you like.
Serve immediately.
This soup can be refrigerated for up to a week, or even frozen.
* Allergy/Diet Restriction Alerts! - Contains: Onion Related Ingredient, Dairy, Pork, Starch
**- Substitute 4-5 Qts of chicken broth for the water and chicken base. When I don't have my own homemade chicken stock handy, I very much prefer using chicken base/water because I can control the amount of flavor.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Fro that smooth creamy soup taste with a bacon twist try this charming blend from the kitchens of
razorwulff******************************It has been QUITE a while since I've posted food! But since the food truck is going to be picked up in Early Feb., I might as well start posting again.
This is a spin on Potato Leek Soup & Baked Potato Soup. This puts quite a different dimension of flavor into what are already some really awesome soups. AND OF COURSE...IT HAS A LOT OF BACON FLAVOR!! It's also VERY simple.
Makes about 4-6 Large Servings
Ingredients:
1/2 Lb. your favorite wood smoked bacon (I used hickory for this); sliced
3 Large Leeks - cleaned, sliced (white parts only)
12-14 Med. White Potatoes
**2 TBSP Chicken Base
**Approx. 5 Qt. Water
1/2 Stick of Butter; cubed
TT Salt and White Pepper
Shredded Cheddar Cheese
Fresh Parsley for garnish
Optional: 2 Cloves of garlic; minced
Directions
- In a large saucepan or dutch oven, render the bacon until crispy on med-high heat. Once crispy, set the bacon aside.
- Add the leeks to the bacon fat and sweat until softened. Stir occasionally.
- Once softened, add garlic (if you opted for it). Cook for about 1-2 min.
- Add chicken base and stir for about a min.
- Add water, stir, and bring to a boil.
- Add potatoes and cook until tender.
- Using an immersion (stick) blender, blend soup until very smooth.
- Add salt and pepper to taste
- At this time, drop one of the cubes of butter in and stir continuously until it melts. The soup will start to thicken during this process. Repeat this process with the remaining cube(s).
- Adjust seasonings as needed.
- Spoon into bowls and garnish with a heap of bacon, cheese, and parsley as you like.
Serve immediately.
This soup can be refrigerated for up to a week, or even frozen.
* Allergy/Diet Restriction Alerts! - Contains: Onion Related Ingredient, Dairy, Pork, Starch
**- Substitute 4-5 Qts of chicken broth for the water and chicken base. When I don't have my own homemade chicken stock handy, I very much prefer using chicken base/water because I can control the amount of flavor.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 1040 x 585px
File Size 131.1 kB
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