The Baking Bookworm: Potato, Leek and Bacon Soup

Leeks are a new veggie for me. I have seen these 'giant green onions' around, but I've never had an urge to cook with them. That is, until I read a book recently that talked about a delicious French soup made with leeks (I'm looking at you The Paris Library by Janet Skeslien Charles) and then leeks miraculously showed up in my weekly veggie delivery box. Coincidence? I think not!

I decided to make a soup with the intention of keeping it vegetarian. But when my vegetarian daughter turned her nose up at it ('Ew, onions!') and my carnivorous menfolk asked if I was adding bacon, I decided to please the dudes. Good call, my boys!

This is a nice, thicker soup with a hint of leek, a nice texture from the yellow potatoes and a tasty smokiness from the bacon. Leave the piggie in or out depending on your personal tastes (or use a vegetarian alternative).

This soup is a keeper and a good excuse to bake a loaf of bread to eat with it. I've included some of my fav bread recipes at the end of the recipe in case you need some carb inspiration. Bon Appetit!

Potato, Leek and Bacon Soup

Yield: 4 large servings (easy to double recipe for more)

2 tbsp butter

2 large leeks (approximately 5 cups) - see note for prepping leeks

2 tsp minced fresh garlic

1/2 cup fresh bacon bits (or 3-4 slices of cooked bacon, crumbled)

1 1/2 lbs Yukon Gold (yellow) potatoes, peeled and cut into small cubes

1 (900 mL) carton of low-sodium vegetable broth (3.5 cups to 4 cups)

1 bay leaf

3/4 tsp dried thyme

1/2 tsp sea salt

1/8 tsp freshly ground black pepper

1 cup full-fat sour cream (or 1/2 cup half-and-half creamer)

1 cup fresh Parmesan cheese, grated

Garnish: finely sliced green onion/chives, cooked bacon bits

Prepare leeks: Leeks are notorious for having dirt in their cracks and crevices so it's important to prepare them well. First, remove the root and the dark green parts of each leek. Slice each leek into thin slices and then chop into smaller bits. Place diced leeks into a large bowl filled with water. Swish the leek bits around to allow any dirt to sink to the bottom.

Place a colander over another bowl and, with your hands or a large slotted spoon, scoop out the leaks and place them into the colander. Do not pour the leeks and water into the colander because you'll just have the dirt back on your leeks.

Get Started on the Soup

In a large soup pot, melt butter over medium heat. Add the leeks and garlic - cook, stirring regularly, until the leeks are soft but don't allow the leeks to brown - approximately 10 minutes. Add cooked bacon and cook for a minute or two.

Add potatoes, broth and bay leaf to the pot and bring to a boil. Cover and reduce heat to low and simmer until potatoes are soft - approximately 20 minutes.

Remove bay leaf. Using a hand-held immersion blender, puree the soup until smooth. Add thyme, sea salt and pepper. Stir well. Add sour cream (or half-and-half creamer) and zip your immersion blender around to mix it all up and make it smooth.

Give it a taste and adjust the spices. Ladle soup into bowls and garnish, if desired, with thinly sliced green onion/chives and/or bacon bits.