I used to make this soup all the time. It's so very easy and it's really quite delicious. It's great on a cold night and filling enough to be a main course. Switch the bacon for olive oil and omit the half and half and you've got a healthy (albeit less flavorful) vegetarian soup. Freeze it for later or leave it in the crock pot to sip from all day!
It's odd. I never seem to take pictures of the bacon rendering. Maybe I don't like to touch the camera after cutting it. It's weird though.
Also, this bacon looks really fatty. That's what you get when you buy on sale, I guess.
Save them for vegetable stock.
If you don't have an immersion blender, carefully use a blender to smooth things out.
Top with the bacon, a dab of sour cream, and a sprinkle of paprika (or cayenne, if you like things spicy). You and your family will fall in love!
Recipe: Potato-Leek Soup
1/2 lb. bacon, roughly chopped
2 large leeks, cleaned and sliced
1/2 large onion, sliced
3 large potatoes, skinned and diced
1 box plus 1 can of chicken broth
1 bay leaf
salt and pepper, to taste
1/2 c. half and half
In a large soup pot, render bacon over medium heat until bacon is crisp. Remove bacon.
In the same pot, add leeks and onion. Cook until softened.
Add potatoes, chicken broth, bay leaf, and salt and pepper. Cook until potatoes are fork tender. Remove bay leaf.
Blend soup until completely smooth. Add half and half. Add additional chicken broth (or water) if soup looks too thick.
Serve soup topped with sour cream, bacon, and paprika.