Dear bacon lovers,
I have found your new favorite soup. This dish is one I will long for all Spring and Summer as I wait for the return of soup season. The combination of seasonal vegetables with the smoky spices and bacon create a heavenly aroma that’s equally as delicious. I guarantee you’ll be hooked. Serve to your whole family or dinner guests this holiday season.
-3 pieces bacon, chopped
-1/2 yellow onion, diced
-1 large russet potato, peeled and chopped into medium-size pieces
-1 large leek or two small leeks, tops removed, white parts sliced width-wise
-4 cloves garlic, minced
-2 dried bay leaves
-1-2 teaspoons paprika (I eyeball it)
-1-2 teaspoons smoked paprika (I eyeball it)
-1-2 teaspoons salt and pepper
-1 teaspoon extra virgin olive oil
-1 teaspoon thyme leaves
-4 cups low-sodium chicken broth
-1 tablespoon heavy cream
-chives for garnish (optional)
-croutons or crushed cheesy crackers for garnish (optional)
- Heat large stock pot over medium-high heat. Add olive oil. When hot, add onions and bacon, and cook until browned. Add some paprika, smoked paprika, and pepper.
2. Add the leeks, potato, garlic and thyme. Sprinkle with more paprika, smoked paprika, pepper, and this time some salt. Cook five minutes.
3. Pour broth into the pot and add bay leaves. Cover and simmer for 20 minutes or until the vegetables are soft. Remove the bay leaves and let the soup cool for at five minutes.
4. Transfer to a blender (in batches if necessary) and add the cream. Blend until smooth. Serve in bowls and garnish.