As the leaves change color and the air becomes crisp, there’s a comforting shift in our culinary preferences. Soup season is upon us, offering warmth and nourishment on those chilly days. Among the countless soup varieties, Potato Bacon Cheese Soup stands out as a quintessential favorite. In this blog post, we’ll explore the joys of soup season and delve into the delightful process of crafting a creamy Potato Bacon Cheese Soup, garnished with crispy fried leeks and bacon lardons.

I. The Allure of Soup Season

There’s something inherently cozy about soup season. The enticing aroma of simmering broth, the way it warms your soul with each spoonful – it’s a culinary experience like no other. As temperatures drop, our cravings shift from salads to hearty, soul-soothing soups. This seasonal transition not only warms our bodies but also nourishes our spirits.

II. The Star of the Season: Potato Bacon Cheese Soup

Potato Bacon Cheese Soup, often referred to as “liquid comfort,” is a true champion of soup season. It combines the earthiness of potatoes, the smokiness of bacon, and the creaminess of cheese into a harmonious bowl of goodness.

Let’s break down the key components and steps to make this delectable soup:

Soup season is a celebration of warmth, comfort, and culinary creativity. Potato Bacon Cheese Soup, adorned with crispy fried leeks and bacon lardons, embodies the essence of this season. As you savor each spoonful of this creamy, hearty delight, let it remind you of the joys that autumn and winter bring – a time to cozy up, share meals with loved ones, and embrace the simple pleasure of a warm bowl of soup on a chilly day.

Recipe: Potato Bacon Cheese Soup with Fried Leeks and Bacon Lardons

Ingredients:

For the Soup:

– 4 large russet potatoes, peeled and diced

– 6 slices of bacon, chopped

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 4 cups chicken or vegetable broth

– 1 cup heavy cream

– 1 cup shredded sharp cheddar cheese

– 2 tablespoons butter

– Salt and freshly ground black pepper, to taste

For the Fried Leeks:

– 1 leek, thinly sliced (white and light green parts only)

– Vegetable oil for frying

– Salt, to taste

Instructions:

1. Begin by making the Potato Bacon Cheese Soup:

a. In a large pot over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve a tablespoon of bacon fat in the pot.

b. In the same pot with the reserved bacon fat, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent.

c. Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender and can be easily mashed with a fork.

d. Using an immersion blender or a regular blender (in batches), blend the soup until it’s smooth and creamy.

e. Return the blended soup to the pot and stir in the heavy cream and shredded cheddar cheese. Heat over low heat, stirring constantly until the cheese is melted and the soup is creamy. Season with salt and freshly ground black pepper to taste.

2. While the soup is simmering, prepare the Crispy Fried Leeks:

a. In a small skillet, add enough vegetable oil to cover the sliced leeks. Heat the oil over medium-high heat until it reaches 350°F (175°C).

b. Carefully add the sliced leeks to the hot oil, using a slotted spoon. Fry them for about 2-3 minutes until they turn golden and crispy. Be vigilant as they can quickly become overcooked.

c. Remove the fried leeks from the oil and place them on a paper towel-lined plate to drain. Season with a pinch of salt while they are still hot.

3. To serve, ladle the creamy Potato Bacon Cheese Soup into bowls and garnish each serving with a generous sprinkling of crispy fried leeks and the reserved crispy bacon lardons.

4. Enjoy your delicious homemade Potato Bacon Cheese Soup with Crispy Fried Leeks! It’s perfect for warming up on a chilly day or as a comforting meal any time of the year.