Nothing soothes the soul on a cold night than a hot bowl of homemade soup, and my homemade potato leek soup with white wine and bacon is a flavorful option that’s as easy to make as it is economical. This is a great make-ahead meal too, so have no fear about making a batch when you have some free time on the weekend and enjoying it during the week for a gourmet meal in the middle of a hectic work week.
- 2 pounds Yukon Gold potatoes
- 2 large leeks
- 3 cloves garlic, minced
- 2 cups white wine (or water)
- 3 cups chicken broth
- 2 Tablespoons unsalted butter
- 4 slices of thick cut bacon
- 2 Tablespoons fresh parsley
- shredded cheddar cheese
- salt & pepper
- Peel and dice potatoes into 1/2” cubes.
- Remove the dark green portion of leeks, cut open lengthwise and rinse under cool water to remove dirt and debris. Finely chop leeks.
- Cook bacon until crispy and crumble.
- Chop parsley.
- Slowly cook leeks and garlic in butter over medium heat covered, until soft (about 10 minutes).
- Add potatoes, wine, and chicken broth and bring to the boil. Reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
- Using an immersion (‘stick’) blender, puree the soup until smooth. Optionally, you can use a blender or food processor. Season with salt and pepper to taste.
- Ladle soup into bowls, sprinkle with parsley and shredded cheddar cheese, and top each bowl with a strip of crumbled bacon.