Ingredients
1/4 lb bacon (3-4 slices), cut into pieces 3-4 inches long
2-3 leeks, chopped
2-3 large potatoes, cubed
1 quart vegetable stock
Salt and pepper to taste
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
You're reading one of recipes available free. Full library with Gastronome.
Heat your soup pot and cook the bacon. When the bacon is cooked, set aside the pieces to drain and crisp up. Sautee the leeks in the bacon fat for 3-4 minutes until they are soft and have soaked the fat up. Add the potatoes and cover with stock. Simmer until the potatoes are soft, about 20 minutes. When the potatoes are cooked, use an immersion blender or work in batches in your blender to puree the soup. Serve hot with crumbled bacon.