Potato Leek Soup with Dill and Bacon

Potato Leek Soup with Dill and Bacon

After a long weekend of eating out, I was relieved to be back in my kitchen cooking my own meals.  I don’t know what it is but it’s really hard for me to constantly be eating out.  I love the idea, but the food just tasted utterly heavy and it weighed me down.  Not to mention how overly and heavily seasoned some of the meals are, I felt disgusted after eating!

Potato Leek Soup with Dill and Bacon

Now puréed soups are not generally all that light, especially when potatoes and bacon are involved.  But the meals you make at home, you control the quality, what and how much goes in there.  This soup was so tasty and comforting! We had it with a chicken club sandwich we got from our favorite deli counter.  My belly was happy again.  Enjoy your week everyone!

Potato Leek Soup with Dill and Bacon

Print this recipe

Ingredients:

  • 4 slices of good quality bacon, chopped
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 large yellow onion, chopped
  • 1 small sweet onion, chopped
  • 2 leeks, thinly sliced
  • 2 starchy potatoes, peeled and cut into 1/2″ cubes
  • salt and pepper to season
  • 1/2 cup of white wine (I used a Chardonnay)
  • 1 (32 ounce) can/box of chicken broth
  • 1 1/2 tablespoons of fresh dill, chopped + extra for garnish
  • 1/4 cup of heavy cream
  • sour cream for dolloping

Potato Leek Soup with Dill and Bacon

Preparation:

In a Dutch oven over medium heat, brown bacon with a drizzle of olive oil.  Cook until crisp.  Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.  Reserve for garnish.

Spoon off and discard all the fat, except for 1/2 tablespoon.  Return the pot to medium heat and add butter to the bacon fat.  Add onions and cook until soft, about 5-7 minutes.  Then add leeks and potatoes.  Season with salt and pepper.  Stir in white wine and let it bubble and reduce.  Then add chicken broth.  Increase the heat to high and bring the soup to a boil.  Cover and reduce heat to medium low and simmer until vegetables are tender, about 30 minutes.  Remove the pot from the heat and add dill.  Using an immersion blender, purée the soup until smooth.  Stir in heavy cream.  Check for seasoning before serving.  Ladle soup into bowls, dollop with sour cream, garnish with cooked bacon, and sprinkle some chopped dill on top.

Adapted from Scrumpdillyicious

Potato Leek Soup with Dill and Bacon
 

68 thoughts on “Potato Leek Soup with Dill and Bacon

  1. Potato and leek soup is such a delicious thing! I have never added white wine to mine, but it sounds like something I would love: I’ll keep it in mind for the next time I make such a soup. And I understand how you feel about eating out; I try to avoid it, unless I know the place we are going to is really extraordinary, because I usually end up eating too much of everything, and my body does not thank me afterwards! I do enjoy it now and then… but not too much! 🙂

  2. I have a really hard time eating out if it’s more than a meal here or there … and as much as I love vacation I usually wind up not feeling so hot from all the meals out! Love the sound of this soup – I really need to use leeks and dill more often!

  3. I feel the same way about eating out these days. Particularly started feeling like that in the last couple of years – kinda sad in a way because I used to love eating out all the time! Now, it does usually leave me feeling heavy and I crave a homecooked meal. Your soup looks so delish! I love leeks but rarely cook with it. Need to change that… Love that we can make hearty things like your wonderful soup and it’s going to be so much better and purer than what we can order at a restaurant.

  4. I just got back from Boston yesterday after 5 days, so I relate to the eating out! I felt so weighed down as well, and I’m glad to be back home cooking. I would love a bowl of this delicious soup any time — it looks just perfect!

  5. Anne, I am with you on eating out too much. It’s just too much! Plus, you never know about all the additives in some commercial foods used in restaurants. Beautiful bowl of soup, girl! I’m hungry for dinner right now…and, I need some comforting soup. Pinning!

  6. I can relate to this. I used to love eating out. It didn’t matter where, even a Taco Bell run would sound better than what I could make at home. I admit Anne has spoiled me with all her crazy delicious meals, but now that I’m approaching a milestone birthday I feel less and less good after eating out. Plus, it’s so expensive nowadays!

  7. What a beautiful and tasty soup Anne, I love the creaminess and the bold flavor of this soup.
    Have a great week ahead 😀

  8. I don’t like eating out either! They food uses to be too heavy and the serving sizes are huge, so I always feel weighed down :(( This looks like a great soup to make at home, so creamy and delish and definitely much better than anything you can get at the restaurant! x

  9. I’ve never made creamy soups at home before. I’ve always thought of it as restaurant fare. But this seems simple enough! Yet I need to get me an immersion blender for this. I’ve wanted that blender for years just to make creamy blended soups and mayo.

  10. I know how you feel about dining out. I love it but I often feel so overstuffed after going out to eat.
    This is a fantastic soup. I haven’t had potato soup with dill but I like the idea. After all, I am a huge dill fan. Pinning this recipe to try soon! Enjoy your week, Anne!

  11. Well, for starters, I doubt any of those restaurants have such lovely recipes with chardonnay involved. I agree, I feel heavy and almost sick after eating out. (aside from a few restaurants that are now our favorites, most salt everything too heavily these days). I will have to try this soup soon.. our weather is beginning to cool! xx

  12. Yep, sometimes you just need to detox your system of restaurant food (no matter how good it is!) with good ol’ homemade soups. This is a bit like vichyssoise, isn’t it? Apparently it’s ace in NYC, so I’ll have to try some while I’m here. Otherwise, I can just make your version 😉 I love the summery addition of dill.

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