Jamie Oliver’s Potato Leek Bacon Soup

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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.

Jamie Oliver potato leek bacon soup

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

  1. 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.
  2. 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 1 vote
Recipe by Laura Ritterman Course: 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

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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!

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