Bacon Leek Soup
Gluten Free Living – 2022
Bacon Leek Soup is such a savory and delicious soup recipe. The grease from cooking the bacon is used to fry some of the veggies. Then after everything cooks, the soup is pureed. I sprinkled bacon pieces and cooked leeks over top for garnish. It was mouthwatering.
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One of the things I like about this soup is it contains loads of leeks, potatoes, celery, onion and garlic for flavor. Of course, partially cooking the veggies in the bacon grease also enhances the flavors. Adding bay leaves, salt, pepper, marjoram and thyme provide a nice touch of flavor also.
I made this recipe last September because I had a hankering for a leek soup with bacon. I’m just now getting around to posting it. This soup is great served with a loaf of homemade bread. The nice thing about soups is that they’re not only good for fall, but winter and spring too. We enjoy eating soup for lunches during the hot Texas summer months. For those of you who’ve lived here, September is just as hot as July and August!
Regardless, Bacon Leek Soup is delightful. If you’ve never cooked with leeks before you don’t know what you’re missing. Cut off the top green part, then carefully wash underneath the layers of the leek before either slicing or dicing. Dirt gets caught into the folds of the leek during cultivation, so it’s important to pull down the cut-ends and remove the dirt before using in recipes. Leeks have amazing flavor. They’re terrific in soups, casseroles or sauces that are served over meat. They make every recipe better and more savory.
This gluten free soup recipe is easy to make and sumptuous to eat. It’s also very hearty, filling and satisfying. Enjoy.
Bacon Leek Soup is amazing.
This delicious soup is wonderful for cold, winter nights. It’s especially good with a slice of homemade Parsley Herb Bread.
This soup is nice and thick due to the potatoes in the recipe.
Here’s what I did.
I used these ingredients, plus water.
Cut bacon into one-inch strips and fry in a large Dutch oven.
Once the bacon is thoroughly cooked, remove the pieces to a paper towel-lined plate to drain. Set aside.
To the grease left in the pan, add celery, onion and garlic.
Add leeks.
Stir ingredients to combine. Saute a few minutes.
Add potatoes.
Add water.
Add seasonings and bay leaves.
Stir to combine. Cover with lid and bring to a boil over medium heat. Boil approximately 30 minutes.
Remove bay leaves. If you want to garnish the soup with leeks, remove some of the sliced leeks as well.
Use an immersion blender to puree the soup.
Puree with an immersion blender until the soup is completely smooth.
Add half-and-half.
Stir to combine. Garnish soup with crisp-cooked bacon and leeks, if desired.
I liked my soup garnished with a lot of bacon. It’s also good with an additional sprinkle of thyme and some cooked leeks.
The bacon grease makes this a really savory and sumptuous soup recipe.
But then, everything is always a little better with bacon!
Here’s the recipe.
BACON LEEK SOUP
(My own concoction)
Bacon Leek Soup
Equipment
- 1 large Dutch oven with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
Ingredients
- 8 oz. sliced bacon cut in one-inch pieces, cooked and crumbled, bacon fat reserved (about 9-10 slices)
- 1 small sweet onion chopped
- 1 cup celery sliced
- 2 cloves garlic minced
- 6 medium potatoes chopped (this was equivalent to about 5 cups)
- 6 large leeks green top removed, washed thoroughly and sliced
- 6 cups water as needed (I used about 6 cups)
- 4 bay leaves
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1/2 cup half-and-half
Instructions
- Place bacon pieces in the bottom of a large Dutch oven over medium heat.
- Cook thoroughly.
- Do not over-cook or cook on too high of a heat so the bacon scorches!
- Remove bacon from Dutch oven onto paper towel-lined plate to drain.
- Add garlic, onions and celery and sauté vegetables in bacon grease over medium heat.
- Stir occasionally.
- Add leeks and sauté a little longer.
- Add potatoes.
- Add enough water to Dutch oven to cover vegetables.
- Add bay leaves, salt, pepper, marjoram and thyme.
- Boil over medium heat approximately 30 minutes, or until potatoes and leeks are tender.
- Remove bay leaves and discard.
- If desired, remove some of the leeks for garnish and place in bowl for later use.
- With an immersion blender, blend vegetables until smooth.
- Stir in half-and-half.
- Season with extra salt and pepper, if desired.
- Heat through.
- Garnish with bacon pieces and additional leek slices, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Bacon and leeks are terrific together in soup.
You’ll find every spoonful irresistible.
This gluten free recipe is really rather easy to make up. If you’re allergic to pork, you can try turkey bacon instead.
You may also enjoy these delicious recipes!
Bacon Leek Soup
Equipment
- 1 large Dutch oven with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
Ingredients
- 8 oz. sliced bacon cut in one-inch pieces, cooked and crumbled, bacon fat reserved (about 9-10 slices)
- 1 small sweet onion chopped
- 1 cup celery sliced
- 2 cloves garlic minced
- 6 medium potatoes chopped (this was equivalent to about 5 cups)
- 6 large leeks green top removed, washed thoroughly and sliced
- 6 cups water as needed (I used about 6 cups)
- 4 bay leaves
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1/2 cup half-and-half
Instructions
- Place bacon pieces in the bottom of a large Dutch oven over medium heat.
- Cook thoroughly.
- Do not over-cook or cook on too high of a heat so the bacon scorches!
- Remove bacon from Dutch oven onto paper towel-lined plate to drain.
- Add garlic, onions and celery and sauté vegetables in bacon grease over medium heat.
- Stir occasionally.
- Add leeks and sauté a little longer.
- Add potatoes.
- Add enough water to Dutch oven to cover vegetables.
- Add bay leaves, salt, pepper, marjoram and thyme.
- Boil over medium heat approximately 30 minutes, or until potatoes and leeks are tender.
- Remove bay leaves and discard.
- If desired, remove some of the leeks for garnish and place in bowl for later use.
- With an immersion blender, blend vegetables until smooth.
- Stir in half-and-half.
- Season with extra salt and pepper, if desired.
- Heat through.
- Garnish with bacon pieces and additional leek slices, if desired.
4 Comments
drift boss
December 15, 2024 at 11:42 am
What a tasty soup dish!
Teresa Ambra
December 15, 2024 at 2:47 pm
Yes it is!
klondike solitaire
January 16, 2022 at 8:04 pm
Such a delicious soup recipe!
Teresa
January 17, 2022 at 7:56 am
Thanks! We loved it.