So here’s a tidbit of truth… I’m not a huge fan of winter. Sure I snowboard, ice fish, and go snowmobiling from time to time, however I am very picky when it comes to the cold. If it’s -5C sure I’ll go outside; -25C… ummm forget about it!
Lately however, I’ve been spending a significant amount of time outside… in the winterness. Not by choice, but rather necessity. With a 9 week old pup trompsing around my house, there are plenty of potty breaks and long walks that need to happen in order to keep this tiny monster from destroying my house.
So when “J” and I took Maddy for her evening walk the other night and it was a brisk -18C, all I wanted to do when I got home was eat a big bowl of hot, creamy, hearty soup. And this creamy potato, leek and bacon soup was just what I needed to thaw out and warm up!
Creamy Potato, Leek and Bacon Soup
This creamy potato soup is flavoured just right with fresh leeks and savoury, crispy bacon. The perfect dead-of-winter meal; it will not only warm you up, but fill you up.
2 tbsp butter
3 leeks, well cleaned & thinly sliced
1 medium onion, chopped
3 cups vegetable or chicken broth
6-7 medium russet potatoes, cut into 2 inch cubes
1/2 cup milk
1/4 cup heavy cream
salt & pepper to taste
1/2 cup cooked bacon, chopped
sauteed leek for garnish (optional)
1. Melt butter in a large pot over medium-high heat; add onions and leeks. Cook until onions are translucent and slightly brown. Add broth and simmer on low.
2. Meanwhile in another large pot, boil cubed potatoes until soft. Once soft, drain off excess water and add to the pot with the broth, onions and leeks. Add milk and cream, salt and pepper to taste.
3. Using a hand blend, blend the soup until desired consistency is reached (ie: chunky or smooth). Continue to simmer on low heat, making sure to stir frequently to prevent the bottom from scorching.
4. Sir in cooked bacon and reserve some for garnish. Serve hot alongside a lightly toasted baguette.
What is your favourite winter soup?