Smoky Potato Soup with Bacon
The fresh taste of Ontario leeks and the smooth texture of Ontario Russet potatoes are both enhanced when combined with bacon. This soup will appeal to everyone;
serve with crusty bread and a selection of local cheese for a satisfying meal.
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Serves 6
4 slices smoked Ontario Bacon, chopped
2 tbsp (25 mL) unsalted butter
1 tbsp (15 mL) vegetable oil
2 large Ontario Leeks, white and light green parts only, sliced
2 cloves Ontario Garlic, chopped
4 cups (1L) low sodium chicken broth
2 Ontario Russet Potatoes, peeled and cut into cubes
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/2 cup (125 mL) 35% Ontario Whipping Cream or Ontario Milk
2 Ontario Scallions or Ontario Green
Onions, thinly sliced
In large pot over medium heat, cook bacon until crisp, about
8 minutes. Transfer with slotted spoon to paper towel-lined
plate and reserve for garnish. Discard all but 1 tbsp (15 mL)
of fat from pan, add butter and olive oil; combine over
medium heat. Add leeks and garlic, cover and cook on
medium heat until soft, about 5 minutes. Add broth, 2 cups
(500 mL) water, potatoes, salt and pepper; cover and bring
to boil over high heat. Cover and reduce heat to simmer until
potatoes are tender, about 10 to 12 minutes.
Remove from heat, let cool slightly. Pour into blender or use
hand blender to purée until smooth. Return soup to pot, add
cream. Heat over medium heat until steaming.
Sprinkle with reserved bacon and scallions.
Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 6 grams
CARBOHYDRATE: 20 grams
CALORIES: 250
FIBRE: 2 grams
SODIUM: 320 mg
- Printed with permission from Foodland Ontario
