Chunky Potato Leek Bacon Soup
This simple chunky potato leek and bacon soup uses simple ingredients to make a delicious soup that is perfect for lunch or supper. The soup is thickened with puree and has a depth of flavor from the leeks and celery tops. Serve up a bowl of this delicious savory soup and warm your belly!
Ingredients
- 8 Medium White Potatoes Cut Up Into Bite Sized Pieces
- 2 Large Leeks Sliced
- 4 Stalks Celery With Leaves Sliced
- 2 Bay Leaves *Remove before serving
- 4 Cups Vegetable Stock
- 1 PKG Bacon Cooked Crisp and Broken Up
- 2 Tbsp Oil
- 3 Tbsp Flat Leaf Parsley Cut Up Fine
Instructions
- In the soup pot add oil and sauté on medium high the leeks and celery.
- After five minutes add in the potato and vegetable stock.
- Float on top the two bay leaves. Allow to simmer for fifteen minutes or until potatoes are fork tender.
- Remove the bay leaves and two cups of the soup.
- In blender or food processor pureed the soup until creamy smooth.
- Return to soup base and mix well.
- Add in the crisp bacon, parsley and milk.
- Allow to heat back up before serving.
- Store leftovers in fridge for up to three days.
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