Leek Bacon Potato Soup Recipes

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B. L. P. (BACON, LEEK & POTATO) SOUP

Make and share this B. L. P. (Bacon, Leek & Potato) Soup recipe from Food.com.

Provided by KelBel

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



B. L. P. (Bacon, Leek & Potato) Soup image

Steps:

  • In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
  • Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
  • Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
  • Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

8 potatoes, peeled and cubed
4 cups chicken broth
1/2 lb bacon, cut into 1 inch pieces
3 leeks, sliced
3 garlic cloves, minced
1 cup half-and-half or 1 cup light cream
1 dash nutmeg
1/2 teaspoon pepper

POTATO AND BACON LEEK SOUP

"I always like to try new and different things," says Terri Day of Rochester, Washington. "So I added a package of leek soup mix to my potato soup, and my family loved it. It was even a hit with my picky teenagers."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7



Potato and Bacon Leek Soup image

Steps:

  • In a large saucepan, bring the water, potatoes and bacon to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, potato flakes and soup mix. Cook and stir for 5 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 577mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.

2 cups water
2 medium potatoes, peeled and diced
2 bacon strips, cooked and crumbled
2 cups whole milk
3/4 cup mashed potato flakes
1 package (1.8 ounces) leek soup and dip mix
Shredded cheddar cheese

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

POTATO-LEEK SOUP WITH BACON

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Potato-Leek Soup With Bacon image

Steps:

  • Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
  • Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
  • Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

LEEK, BACON & POTATO SOUP

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories     Lunch, Soup

Time 1h

Number Of Ingredients 8



Leek, bacon & potato soup image

Steps:

  • Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
  • Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

LEEK, POTATO, AND BACON CASSEROLE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h38m

Yield 4 servings

Number Of Ingredients 12



Leek, Potato, and Bacon Casserole image

Steps:

  • Preheat the oven 325 degrees F.
  • Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
  • Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
  • Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
  • In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
  • Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON

This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.

Provided by Little Bee

Categories     Pork

Time 1h45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12



Baked Potato & Leek Soup With Cheddar & Bacon image

Steps:

  • Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
  • *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

3 medium russet potatoes (about 1/2 pound each)
4 tablespoons unsalted butter
2 medium leeks, sliced and rinsed well (white and light green parts)
2 medium garlic cloves, minced
kosher salt
fresh ground black pepper
2 cups canned low sodium chicken broth
4 slices thick bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)
2 tablespoons thinly sliced scallion tops or 2 tablespoons chives

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!

Provided by Mommy Diva

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



BLT & P (Bacon, Leek, Tomato and Potato) Soup image

Steps:

  • Heat a medium soup pot over medium-high heat.
  • Add a small amount of EVOO and the bacon.
  • Cook the bacon until brown and crisp.
  • Remove the bacon to drain on a paper towel-lined plate.
  • Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
  • Take peeled carrots and lay flat on cutting board.
  • Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
  • Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
  • Add the chips to celery and continue to stir.
  • Cut leeks lengthwise and then into 1/2 inch half moons.
  • Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
  • When the leeks are separated and clean, shake off water and add to celery and carrots.
  • Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
  • While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
  • Cut each potato into thirds across.
  • Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
  • Now adding stock to vegetables, bring to a boil.
  • Reduce heat then add potatoes and tomatoes.
  • Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
  • Add bacon and parsley, stirring.
  • Adjust seasonings to taste (don't forget to remove bay leaf).
  • Serve immediately.
  • Enjoy!;).

Nutrition Facts : Calories 422.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 22.6, Sodium 841.8, Carbohydrate 61.3, Fiber 6.9, Sugar 15.6, Protein 19

extra virgin olive oil, for drizzling (EVOO)
6 slices bacon (good-quality,lean and smoky chopped into 1/2 inch pieces)
3 small celery ribs, finely chopped (from the heart of the stalk)
2 small carrots or 2 medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
salt and pepper
3 medium potatoes, starchy such as Idaho, peeled
2 quarts chicken stock
1 (15 ounce) can diced tomatoes, petite preferred drained
fresh flat-leaf parsley, finely chopped
crusty bread, for dunking and mopping

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