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Potato Leek Soup with White Wine and Bacon


Nothing soothes the soul on a cold night better 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.

Potato Leek Soup with White Wine and Bacon
  • 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
  1. Peel and dice potatoes into ½” cubes.
  2. Remove the dark green portion of leeks, cut open lengthwise and rinse under cool water to remove dirt and debris. Finely chop leeks.
  3. Cook bacon until crispy and crumble.
  4. Chop parsley.
  5. Slowly cook leeks and garlic in butter over medium heat covered, until soft (about 10 minutes).
  6. Add potatoes, wine, and chicken broth and bring to the boil. Reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
  7. 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.
  8. Ladle soup into bowls, sprinkle with parsley and shredded cheddar cheese, and top each bowl with a strip of crumbled bacon.


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