When I stumbled upon Jamie Oliver’s Potato Leek Bacon Soup, I knew I had to recreate it in my own kitchen. This recipe is a delightful blend of earthy potatoes, aromatic leeks, and the indulgent crunch of bacon, creating a harmony of flavors that’s both rustic and elegant. My journey in perfecting this soup was driven by a desire to capture the essence of Jamie’s culinary style – straightforward yet sophisticated.
This version of the soup, which I’ve lovingly tweaked and tested, promises to bring a touch of gourmet into your everyday cooking, offering a warm embrace in every spoonful.
Contents hide
1How to Make Jamie Oliver’s Potato Leek Bacon Soup
1.1Ingredients
1.2Directions
2Jamie Oliver’s Potato Leek Bacon Soup
2.1Ingredients
2.2Directions
2.3Like this recipe?
4How To Make Potato Leek Bacon Soup Without Cream
5How Long Does Potato Leek Bacon Soup Last In The Fridge
6Can I Freeze Potato Leek Bacon Soup
7Try These Recipes
7.1Simple Old-Fashioned Potato Soup
7.2Olive Garden Zuppa Toscana Soup
7.3Olive Garden Chicken Gnocchi Soup Recipe
7.4Lipton Onion Soup Meatloaf Recipe
7.5Olive Garden Minestrone Soup
7.6Jamie Oliver Red Pepper Soup
8Conclusion
8.1Related
How to Make Jamie Oliver’s Potato Leek Bacon Soup
Having experimented in my kitchen to capture the essence of Jamie Oliver’s culinary magic, I’ve honed this recipe to create a soup that’s a symphony of flavors and textures.
Ingredients
- Potatoes: The star of the show, providing a hearty and comforting base.
- Leeks: Their mild, onion-like flavor complements the potatoes beautifully.
- Bacon: Adds a smoky depth and irresistible crunch.
- Garlic: A hint of garlic rounds out the flavors.
- Chicken Broth: The foundation of the soup, bringing everything together.
- Cream: For a touch of richness and silky texture.
- Peas: Add a pop of color and sweetness.
- Parsley: Fresh parsley for a bright, herby finish.
Directions
- Preheat and Prep: Start by preheating your oven for the bread cubes. Meanwhile, cook the bacon until crispy and set aside, reserving some of the fat in the pot.
- Sauté Aromatics: In the same pot, add leeks and garlic to the bacon fat. Sauté until they become soft and fragrant, which
Jamie Oliver’s Potato Leek Bacon Soup
5 from 2 votes
Recipe by Laura RittermanCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
25
minutes
Calories
200
kcal
Get ready for a bowl full of comfort with my Potato Leek Bacon Soup – it’s like a warm hug on a chilly day. This isn’t just soup; it’s a spoonful of home in every bite inspired by Jamie Oliver.
Ingredients
2 Medium 2 Russet Potatoes, peeled and cut into 1/2-inch pieces
2 Large 2 Leeks, white and light green parts only, thinly sliced
4 Slices 4 Bacon, chopped
2 Tablespoons 2 Unsalted Butter
1/2 1/2 Teaspoon Smoked Paprika
1 1/2 Cups 1 1/2 Cubed Crusty Bread
2 Cloves 2 Garlic, chopped
4 Cups 4 Low-Sodium Chicken Broth
Kosher Salt and Freshly Ground Pepper, to taste
1/2 Cup 1/2 Heavy Cream
1 1/2 Cups 1 1/2 Frozen Peas, do not thaw
1/4 Cup 1/4 Chopped Fresh Parsley
Directions
- Preheat Oven
- Set your oven to 400 degrees F (200 degrees C).
- Prepare Bread Cubes
- Melt 1 tablespoon of butter and mix it with the smoked paprika. Toss the bread cubes in this mixture and spread them on a baking tray. Bake until golden, about 10 minutes.
- Cook Bacon
- In a large pot, cook the bacon until crispy, about 8 minutes. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté Leeks and Garlic
- Add the remaining butter to the pot. Then, add the leeks and garlic, cooking until soft, about 5 minutes.
- Add Broth and Potatoes
- Pour in the chicken broth and 2 cups of water. Add the potatoes, and season with salt and pepper. Bring to a boil, then lower the heat and simmer until the potatoes are soft, approximately 10 minutes.
- Blend Soup
- Take half of the soup and blend it until smooth. Be cautious as the mixture will be hot. Return the blended soup to the pot.
- Add Cream and Peas
- Stir in the heavy cream and add the peas. Let them cook until soft, about 3 minutes. Adjust seasoning with more salt and pepper if needed.
- Serve
- Ladle the soup into bowls. Garnish with the crispy bread cubes, cooked bacon, and chopped parsley.
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Tips & Tricks
- Perfecting the Potato Texture: Through countless trials, I’ve found that russet potatoes yield the creamiest texture. The key is to cut them into uniform pieces for even cooking. If they’re too large, they won’t cook through properly, and if too small, they’ll disintegrate into the broth.
- Balancing the Leeks: Leeks can be tricky. They should be cleaned thoroughly to remove any grit between the layers. I recommend slicing and then soaking them in water, followed by a gentle rinse. Sauté them just until soft – overcooking can lead to a mushy texture and diminish their subtle flavor.
- Crisping the Bacon: Getting the bacon just right is crucial. It should be crispy but not burnt. I cook it slowly over medium heat to render the fat evenly. This method also leaves behind flavorful drippings, perfect for sautéing the leeks and garlic.
- The Blending Technique: Blending half the soup creates a creamy consistency without cream. I use an immersion blender for this step for better control and to avoid the mess of transferring hot soup to a blender. The trick is to blend just enough to thicken the soup while retaining some potato chunks for texture.
- Seasoning and Garnish: The final seasoning is vital. I always taste and adjust the salt after adding the bacon back in, as it brings its own saltiness. For garnish, fresh herbs like parsley or chives not only add color but also a fresh flavor contrast to the rich soup.
See Also: Jamie Oliver Lemon Posset
How To Make Potato Leek Bacon Soup Without Cream
To make Potato Leek Bacon Soup without cream, start by cooking the bacon until crispy in a large pot, then sauté leeks and garlic in the bacon fat. Add diced potatoes and chicken broth, seasoning with salt and pepper, and simmer until the potatoes are tender. Blend half of the soup for creaminess, then recombine with the rest, adding frozen peas until cooked through. Serve hot, garnished with the crispy bacon and fresh herbs for added flavor.
How Long Does Potato Leek Bacon Soup Last In The Fridge
Potato Leek Bacon Soup will last for about 3 to 4 days in the fridge when stored properly in airtight containers. Ensure it’s cooled to room temperature before refrigerating.
Can I Freeze Potato Leek Bacon Soup
Yes, you can freeze Potato Leek Bacon Soup. It keeps well for about 2 to 3 months in the freezer. Just cool it completely and store in freezer-safe containers or bags.
See Also: Jamie Oliver Red Pepper Soup
Try These Recipes
Simple Old-Fashioned Potato Soup
Savor the simplicity of our Old-Fashioned Potato Soup, where creamy potatoes meet the sweet embrace of onions in a buttery broth. A timeless recipe that’s perfect for any meal.
2 votes 5.0
Olive Garden Zuppa Toscana Soup
Cooks in 55 minutesDifficulty: Easy
This Olive Garden Zuppa Toscana soup is an incredibly easy soup to make that is perfect during any time of the year, for any occasion.
14 votes 4.8 Cuisine: Italian
Olive Garden Chicken Gnocchi Soup Recipe
Cooks in 35 minutesDifficulty: Easy
You are absolutely going to love this Olive Garden chicken gnocchi soup recipe we have for you. Only takes 15 minutes to prep and it will provide your family with multiple servings.
44 votes 4.7 Cuisine: American
Lipton Onion Soup Meatloaf Recipe
Cooks in 91 minutesDifficulty: Easy
Forget looking beyond this lipton onion soup meatloaf for dinner tonight. This recipe is special and with little prep needed you’ll be enjoying it in no time.
1124 votes 4.4 Cuisine: American
Olive Garden Minestrone Soup
Cooks in 60 minutesDifficulty: Easy
This Olive Garden minestrone soup is a very easy recipe to make which really hits the spot during the colder seasons.
15 votes 4.2 Cuisine: American
Jamie Oliver Red Pepper Soup
Difficulty: Easy
Roast, blend, and savor: taste the magic of our copycat Jamie Oliver’s Roasted Red Pepper Soup, a creamy blend of charred peppers and aromatic spices.
3 votes 5.0 Cuisine: American
See Also: Coq Au Vin Recipe
Conclusion
Wrapping it up, this Potato Leek Bacon Soup is my go-to for a hearty, satisfying meal that never fails to please. It’s a simple yet flavorful dish that brings a bit of warmth and joy to the table, perfect for those days when you need a little extra comfort. Give it a try and watch it become a favorite in your home too!
Related
Laura Ritterman
Hi, I’m Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish.You can contact me here. For more information, you can find more about me.
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Laura Ritterman
Hi, I’m Laura and I love fashion, my kids, but lets not forget the flavors in life. I’m a food enthusiast living in the United States, a wife and a mom to my two beautiful kids.
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