Potato Leek Soup with Dill and Bacon

Potato Leek Soup with Dill and Bacon

After a long weekend of eating out, I was relieved to be back in my kitchen cooking my own meals.  I don’t know what it is but it’s really hard for me to constantly be eating out.  I love the idea, but the food just tasted utterly heavy and it weighed me down.  Not to mention how overly and heavily seasoned some of the meals are, I felt disgusted after eating!

Potato Leek Soup with Dill and Bacon

Now puréed soups are not generally all that light, especially when potatoes and bacon are involved.  But the meals you make at home, you control the quality, what and how much goes in there.  This soup was so tasty and comforting! We had it with a chicken club sandwich we got from our favorite deli counter.  My belly was happy again.  Enjoy your week everyone!

Potato Leek Soup with Dill and Bacon

Print this recipe

Ingredients:

  • 4 slices of good quality bacon, chopped
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 large yellow onion, chopped
  • 1 small sweet onion, chopped
  • 2 leeks, thinly sliced
  • 2 starchy potatoes, peeled and cut into 1/2″ cubes
  • salt and pepper to season
  • 1/2 cup of white wine (I used a Chardonnay)
  • 1 (32 ounce) can/box of chicken broth
  • 1 1/2 tablespoons of fresh dill, chopped + extra for garnish
  • 1/4 cup of heavy cream
  • sour cream for dolloping

Potato Leek Soup with Dill and Bacon

Preparation:

In a Dutch oven over medium heat, brown bacon with a drizzle of olive oil.  Cook until crisp.  Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.  Reserve for garnish.

Spoon off and discard all the fat, except for 1/2 tablespoon.  Return the pot to medium heat and add butter to the bacon fat.  Add onions and cook until soft, about 5-7 minutes.  Then add leeks and potatoes.  Season with salt and pepper.  Stir in white wine and let it bubble and reduce.  Then add chicken broth.  Increase the heat to high and bring the soup to a boil.  Cover and reduce heat to medium low and simmer until vegetables are tender, about 30 minutes.  Remove the pot from the heat and add dill.  Using an immersion blender, purée the soup until smooth.  Stir in heavy cream.  Check for seasoning before serving.  Ladle soup into bowls, dollop with sour cream, garnish with cooked bacon, and sprinkle some chopped dill on top.

Adapted from Scrumpdillyicious

Potato Leek Soup with Dill and Bacon
 

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68 thoughts on “Potato Leek Soup with Dill and Bacon

  1. Hi Anne! Just stopping back by to thank you for sharing this at Marvelous Mondays! Pinning and sharing on social media tomorrow! Have a good night!

  2. This soup is utterly fantastic! I did use stock instead of broth since I always have it on hand and I pan fried some garlic toasts to serve with it. This is going in my autumn/winter rotation as a regular! Dill is so under used and I love it when I find a recipe that has it. Thank you!! (It even got rave reviews from my mother – who is one tough foodie!)

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