How to make it

  • Heat the oil in a dutch oven, large skillet or soup pan. Add the diced bacon and cook to render the fat.
  • Add the onion and leeks and saute for about two minutes, or until just tender.
  • Season with salt, black and white pepper.
  • Add the butter. When melted, add the flour and cook to make a sort of roux.
  • Whisk in the chicken (or vegetable) stock. Add the wine and the potatoes (Sweet potatoes take longer to cook than russets, so boil them ahead a time for a couple minutes, then add them along with the russets at this step).
  • Bring to a simmer and cook until the potatoes are tender.
  • Meanwhile, fry the non-diced half of the bacon until crispy. Cool, crumble and set aside.
  • Once the potatoes are tender, kill the heat and add the grated cheese. Stir to combine. Adjust seasoning, if needed, with salt, black and white pepper.
  • Use an immersion blender (or do batches in a normal blender) and blend until smooth. For a thinner consistency, increase the amount of stock or cut back on potato.
  • Garnish with chives and bacon crumbles.

People Who Like This Dish 1
Reviews & Comments 3

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  • ethoits 7 years ago
    I like it chunky sometimes, too. It's good either way.
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  • impssweetp 7 years ago
    Think I will skip the blender and just haveitt as is, chunks and all. Sounds wonderful, especially with the cold weather moving in.
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  • nativeprincess 7 years ago
    Love Potato Leek soup! this is a very nice version, I will substitute soy bacon for the real stuff, it will be so delicious...thank you :)
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