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Creamy Bacon & Leek Soup

Creamy Bacon & Leek Soup
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  1. 2 tbsp salted butter
  2. 4 cups sliced leeks, white and tender pale green parts, thinly sliced
  3. 2 cloves of garlic, minced
  4. 2 celery ribs, finely chopped
  5. 2 cups water
  6. 4 cups chicken or vegetable broth
  7. 2 sprigs fresh thyme
  8. 1 tsp salt
  9. 1 cup heavy cream
  10. 6-8 slices of crisp bacon, crumbled
  11. 1/3 cup minced chives or parsley (for topping)
  1. In a large bowl or sink filled with cold water, soak sliced leeks for 10-15 minutes, swishing them around to loosen. Drain on paper towel or colander.
  2. Melt butter in a 5-6 quart heavy soup pot, and add leeks, garlic and celery. Cook over medium for 7-8 minutes until vegetables are softened and fragrant.
  3. Add water, stock, salt and thyme to the pot. Bring to a boil, then reduce to low and let stock simmer for up to an hour.
  4. Let soup cool to room temperature, remove thyme sprigs, then blend soup in multiple batches in a blender until smooth, transferring each blended batch back to the soup pot. Caution! Do not fill the blender more than half full, and do not try to blend soup while it's steaming hot. Bad things will happen.
  5. After blending, re-heat soup in pot, whisking in Xanthan gum
  6. Mix in heavy cream and bacon, reserving a little bacon to sprinkle on top
  7. Serve with reserved (raw) sliced leeks and/or finely chopped chives, crumbled bacon - and enjoy!

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