Jamie Oliver Potato Leek Bacon Soup Recipe
This potato leek bacon soup from Jamie Oliver is the kind of recipe that turns simple ingredients into an edible work of art!What sticks out for me is how the smoky bacon pairs beautifully with the mellow sweetness of the leeks. It’s an unbeatable combo, ya'll!One thing I’ve learned is to cook the leeks low and slow until they’re meltingly soft. The potatoes are what gives the soup its body, and I like to dice them small so they cook evenly and quickly.When slicing the leeks, be sure to always rinse them well under cold water to get rid of any hidden grit.Don’t skip the bacon garnish at the end!
Servings: 4
Ingredients
- 4 slices Bacon
- 2 tbsp Olive Oil
- 2 Leeks
- 2 Garlic Cloves
- 4 Potatoes
- 4 cups Chicken Broth
- 1 cup Cream
- Salt and Pepper
- 1/2 cup Peas
- 1/4 cup Parsley chopped
Instructions
- Begin by cooking the bacon in a large pot until crispy.
- Remove the bacon and place it on paper towels to drain, leaving the rendered fat in the pot.
- Add olive oil to the pot.
- Sauté diced leeks and minced garlic in the bacon fat until soft.
- Peel and dice the potatoes and add them to the pot.
- Pour in the chicken broth and season with salt and pepper to taste.
- Let the mixture simmer over medium-low heat.
- Cook until the potatoes are tender.
- Stir in the cream and peas, and cook for an additional 5 minutes.
- Garnish with chopped parsley and the crispy bacon before serving.