Recipe: Delicious Potato bacon leek soup

Potato bacon leek soup. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Potatoes, leeks, celery, spices and brother all complement one another seamlessly, while the addition of bacon adds just enough bold flavor to make irresistible!

Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. Bringing y'all another delicious Instant Pot soup recipe for the season. You can have Potato bacon leek soup using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Potato bacon leek soup

1. It's 2 of leeks cut up.
2. Prepare 1/2 of white onion diced.
3. You need 3 cloves of garlic minced.
4. It's of Evoo.
5. Prepare of Salt & pepper.
6. It's 3 of LG potatoes peeled.
7. Prepare 6 cups of water.
8. You need cubes of Drippings from roast chicken as stock frozen.
9. It's 250 ml of milk.
10. You need 250 ml of sour cream.
11. You need of Parmesan cheese grated.
12. You need of Chili flakes.
13. Prepare of Oregano.
14. It's leaves of Dried chopped bay.
15. It's of Bacon bits.

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Meanwhile, place bacon in a large, deep skillet. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day.

Potato bacon leek soup instructions

1. Chop up leeks, onions & garlic sweat in fry pay with evoo add salt and pepper.
2. Chop up potatoes then put in instant pot with water and add leek mixture on top and stir then add chicken drippings (stock).
3. Place lid then press Soup button wait 42 mins.
4. Blend up ingredients with immersion blender add milk, parmesan cheese & sour cream blend again.
5. Add more salt & pepper to desired taste.
6. Add chili flakes & bacon bits then serve with dollop of sour cream on top.

I added garlic after the leeks were softened. I also threw in some canadian bacon with the potatoes. Once finished, instead of using tabasco, I tossed in some chopped fresh jalapenos. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when Melt the butter in a soup pot over medium-low heat.