We’re obsessed with this new spin on Potato-Leek Soup. The addition of parsnips lends the soup a bit of sweetness while bacon provides a sturdy backbone. We rendered the bacon first, then used the drippings to cook the leeks and garlic: it’s an economical way to pack big flavor into a humble pot of soup. A splash of heavy cream at the end turns this simple puree into an irresistibly satiny soup. Remember, potatoes (and all starches for that matter) need a decent amount of salt, so be sure to taste as you go for seasoning and don’t be afraid to season with confidence.
½ pound thick-cut bacon slices, cut into ½-inch pieces
1 pound russet potatoes, peeled and chopped
¾ pound parsnips, peeled and chopped
1½ cups thinly sliced leeks (about 2 leeks)
2 teaspoons chopped garlic
¾ teaspoon kosher salt
4 cups chicken broth
1 cup water
⅓ heavy cream
1½ teaspoons sherry vinegar
½ cup sliced scallions
Sat fat 6.99g
How to Make It
Cook the bacon in a large Dutch oven over medium until crisp, about 10 minutes. Remove, reserving 2 tablespoons of the drippings in the Dutch oven. Add the potatoes, parsnips, leeks, garlic, and salt and cook, stirring often, until slightly tender, about 10 minutes. Stir in the broth and water and bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 15 minutes.
Working in batches, process the potato mixture in a blender until smooth. Stir in the cream and vinegar. Top with the bacon and scallions.
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