Foodie Friday: Potato, Leek, and Bacon Soup

Hello everyone and welcome to my first Foodie Friday! I have to admit that since the start of the summer Trevor and I have gotten out of our routine of cooking good, proper meals, so I think that this special every Friday will not only show you how to make some of our delicious favourites, but it will also help us to stay on track and make real meals! So here it is, our delicious, super easy, perfect for fall, dairy-free, gluten-free, potato, leek, and bacon soup!

*3 leeks, sliced
*1/2 pound of bacon, chopped, plus a few slices separated from the rest
*2 cloves of garlic, crushed
*2 boxes of chicken broth (or homemade chicken stock)
*5-10 Yukon Gold potatoes, chopped

Once your bacon is chopped...

your garlic is crushed, and your leeks are sliced....

You are ready to start! In a large pot, add your bacon and cook on medium until it is nicely cooked, but not crispy. When the bacon is at this stage, turn up the heat a little, add your leeks and garlic, and saute in the bacon fat for a few more minutes. While bacon and friends are cooking, chop up your potatoes....

It sucks being one of the dudes on the bottom...
...and get your stock ready....
...and clearly, I am an overgrown child.
Once your bacon, leeks, and garlic are happy in the pot...

...,you can add all of your potatoes, followed by all of your stock. Bring to a boil and let cook until the potatoes are fork tender.

Once the potatoes are cooked, get your separated bacon ready in the frying pan. You will want one piece of bacon per person in the frying pan (fyi, this recipe will feed two people for about 2-3 meals, depending on how many times you go for seconds). Let the bacon fry until nice and crispy while you work on the next step.

While the bacon is frying, you will need to get out another large pot and a blender. Carefully ladle some of the soup into the blender, being careful not to overfill it (about halfway is good). Now this next step is very important. You know that weird plastic thing that can be removed from the lid of your blender?

Well, now is the time that it's function becomes glaringly obvious. Take it out. Put the lid on the blender. Put a tea towel over the lid hole. Puree. Wondering what all that was about? Well, the soup is hot and steamy, so when it is blended, if the lid hole contraption is left on, the steam will push the lid, the lid will come flying off, and burning hot soup will go everywhere. How do I know this? I'll let you use your imagination.

Now that this bit of soup is pureed, put it into the new pot and continue to puree all the rest of your soup.

Taste it, and add salt and pepper as you so desire. By this time your bacon should be done. Let it cool for a few minutes, until it is cool enough to touch. Ladle some of your soup into a pretty bowl, and rip the bacon up over top of your soup. Voila! Delicious meal prepared by you!

Or, you know, if you prefer that sort of thing....

Have a very happy Friday everyone! See you tomorrow!


(powered by: homemade hummus and Walk Off the Earth "Little Boxes"--they're Canadian, eh?!)

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