Bacon Potato Leek Soup. Now, here’s a hearty soup with Irish roots. You just need a few simple ingredients and you to get a nice rich flavor. You can make this in a Crock-Pot too, just prep the bacon and leeks and add them to the remaining ingredients in a Crock-Pot and let sit for several hours until potatoes are tender. The soup is good chunky, but if you prefer it pureed you can use a hand beater or a blender to get the consistency you like.
Bacon Potato Leek Soup
- 8 white potatoes
- 4 cups chicken broth
- ½ lb bacon
- 3 leeks sliced
- ½ cup half & half
- ½ cup sour cream
- ½ cup cheddar cheese shredded
- A hearty splash of Smithwick's Irish ale more or less to taste - my husband snuck this in while I wasn't looking but it really adds some great flavor!
- salt & pepper
- Peel and cube potatoes and place in a large stockpot with chicken broth. Boil about 25-30 minutes or until potatoes are tender.
- Cut bacon into small chunks and cook until crispy. Drain and reserve 3-4 tbsp of grease.
- Saute leeks with the reserved bacon grease 8 to 10 minutes or until translucent.
- When the potatoes are ready, stir in leeks, half & half, sour cream, beer and bacon. Use a hand beater on low to puree slightly. Add salt & pepper to taste. Serve hot topped with cheddar cheese.