Potato Bacon Leek Soup
This is a flavorful and rich soup that is calorie dense and mouth wateringly delicious. The smell of bacon and leeks will waft through your entire space!
Ingredients
- 500 grams back bacon (important to be back bacon or at least thick cut for blending)
- 2 medium onions
- 4 garlic cloves
- 2 large leeks, chop and rinse (one works if it’s what you have)
- 6 medium potatoes
- 1 can coconut milk (or non-dairy milk substitute)
- 1 bunch green onions (if you don’t have them, don’t worry about it)
- 1-2 cups water or stock (recommend stock)
- Optional: 1 Additional leek. 1-2 Heads of broccoli
Instructions
1) Cut bacon into large cubes and fry in a pan or bake in the oven at 375 F for 20-25 minutes. Baking is preferred as the bacon will be softer for blending and try to keep it from getting too crispy. You can add a bit of water if it starts to crisp too much. Reserve bacon fat.
2) Rinse and chop potatoes into cubes. Dice onions. Toss potatoes and onions with two tablespoons bacon fat and butter if needed. Cook on medium until onions are soft.
3) Chop leeks into half inch pieces, rinse well. Toss in pot with minced garlic and 1 cup water/stock. Cook until potatoes are soft but not fully cooked.
4) If using, chop broccoli into pieces, toss into pot.
5) Add coconut milk, stir and add more water/stock if needed.
6) Chop bacon into pieces and add to the pot.
7) Put the lid on the pot and simmer for 15-20 minutes or until potatoes are soft and easily come apart.
8) Taste and salt and pepper as needed.
9) If using, chop green onions and add.
10) Blend to desired consistency. Recommend using a high-powered blender for the bacon.