Bacon Onion and Leek Soup Print Email

3 leeks white and light green parts only, ends removed and sliced thinly
1 lb smoky bacon
8 cups chicken stock homemade if possible
3 russet potatoes, scrubbed and diced into cubes
1/2 pint heavy whipping cream
salt and pepper to taste
1/2 tsp dried thyme
several dashes Franks Red Hot
chives for garnish (optional)

Dice your bacon into small pieces and place into your soup pot, cooking until crisp, remove to paper towel

In the meantime, place your leeks into a bowl of cold water and swirl them around to remove the dirt, it will settle at the bottom of the bowl, remove and drain on a paper towel

Drain almost all of the bacon grease leaving about 5 tbl behind in the pot, add your leeks and sweat them until they have become limp and somewhat translucent

Add your chicken stock, salt, pepper and Thyme, bring to a boil, then add in your potatoes and cook until they are fork tender

Add your heavy whipping cream and Franks Red Hot, bring to a simmer, ensuring the soup is hot.

Garnish with chives /and or additional bacon bits. -

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