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Leek Potato Soup with Kayen Bacon

Leek Potato Soup with Bacon

Ingredients

  • 3 medium leeks washed and cut into 1” slices
  • 2 TBSP butter
  • 1 medium carrot finely chopped
  • ½ cup celery finely chopped
  • 3 medium potatoes peeled and diced
  • 1 TBSP flour
  • 4 cups chicken broth or stock
  • 1 cup half and half
  • 1 TBSP chopped parsley
  • Salt and pepper to taste
  • 4 strips cooked & chopped Kayem Thick Cut Maplewood Bacon

Instructions

  1. In a medium dutch oven, sautee the leeks in butter for 2-4 minutes over medium heat. Add the carrots and celery and cook for 3-5 more minutes. Add potatoes and flour and cook for 3 minutes.  Add the 4 cups of stock and bring to a boil for 5 minutes. Cover your pot (make sure to tip the lid so it doesn’t simmer oveand simmer for 30 minutes stirring occasionally. After 30 minutes (make sure potatoes are nice and soft), add the half and half, parsley and salt and pepper to taste and simmer for an additional 15 minutes.  Top with Kayem bacon right before serving.