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Bacon Leek Soup | Can't Stay Out of the Kitchen | This savory & scrumptious #soup includes #bacon, #leeks, #potatoes & #celery. It's flavored deliciously & wonderful as a comfort food meal with homemade bread. Warm yourself up with this tasty & easy soup #recipe. #GlutenFree #BaconLeekSoup

Bacon Leek Soup

Teresa Ambra
Bacon Leek Soup is so savory and scrumptious. This marvelous soup is perfect for cold, winter nights, especially if you add a loaf of homemade bread. Since potatoes are used to thicken the soup rather than flour, it's gluten free. This mouthwatering and irresistible soup makes a comfort food meal you can't get enough of! It's great reheated for lunches too.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish, Pork Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 215 kcal

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-label]

Nutrition

Calories: 215kcalCarbohydrates: 29gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 16mgSodium: 242mgPotassium: 647mgFiber: 4gSugar: 5gVitamin A: 876IUVitamin C: 29mgCalcium: 81mgIron: 3mg
Keyword bacon, celery, gluten free, leeks, main dish, pork, potatoes, soup
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