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Smoky Bacon Leek and Potato Soup
Ingredients
- 6 slices of Applewood smoked bacon, diced (or your favourite smoked bacon)
- 2 large leeks, trimmed and washed well
- 3 ½ cups Little Creamer Potatoes, diced
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1 stick celery, diced
- 3 cloves of garlic, minced
- 1 sprig of fresh thyme
- 6 cups vegetable broth
- Salt and pepper to taste
Directions
- Thinly slice the well-washed leeks.
- Add the leeks, onions, diced potatoes, carrots, celery and garlic to a slow-cooker.
- Season with salt and pepper and add diced bacon, sprig of fresh thyme and approximately six cups of vegetable broth – enough to cover the ingredients plus a half-inch of room.
- Cook on low for approximately 6-6 ½ hours or on high for 4-4 ½ hours. Taste and adjust seasoning with salt and pepper.
Options to Serve
This is one of my favourite soups for the simple reason that it is very versatile and you can change it up with the addition of a few ingredients. First step, I like to puree the soup with an immersion blender -- one or two quick pulses should do the trick. The texture I am looking for is a combination of rustic farmhouse with just a little puree.
Option one – a tablespoon or two of yogurt and freshly chopped chives gives a refreshing, tangy taste to this home-style soup.
Option two – often times I will add cheesy croutons, diced roasted chicken and even smoked salmon would be a perfect combination of ingredients for this versatile soup.
