Bacon-Infused Broccoli and Leek Soup with Yukon Gold Potatoes

Recipe Collection: Dinner

Bacon-Infused Broccoli and Leek Soup with Yukon Gold Potatoes is a comforting American dish perfect for non-vegetarians. This rich soup features the earthy flavors of broccoli and leeks, combined with the creamy texture of Yukon Gold potatoes and the irresistible taste of bacon. Ideal for cozy dinners, it’s versatile enough to serve as a starter or a main course.

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Overview

This luxurious soup combines the earthy flavors of broccoli and leeks with the creamy texture of Yukon Gold potatoes. Infused with the savory richness of bacon and aromatic herbs, this dish is perfect for a cozy night in. A touch of creaminess from whole milk elevates the soup to a gourmet level, making it a comforting yet sophisticated choice.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 6

Cooking Time: 75 minutes

Ingredients

• 4 Slices bacon, diced
• 2 Tablespoons (tbsp) olive oil
• 3 Large leeks, minced
• 3 Stalks celery, minced
• 1 Medium onion, minced
• 2 Tablespoons (tbsp) butter
• 3 Cups chicken stock
• 3 Medium Yukon Gold potatoes, cubed
• 1 Teaspoon (tsp) herbes de Provence
• 1 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) coriander, ground
• 0.5 Teaspoon (tsp) fennel seed, ground
• 0.5 Teaspoon (tsp) salt
• 3 Cups broccoli florets
• 2.5 Cups whole milk
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 3 Green onions, minced (Optional)

Steps

1. In a large pot, cook the diced bacon with olive oil over medium heat until the bacon is golden brown and crispy, about 7 minutes. Remove half of the bacon and set aside for garnish.
2. Add the minced leeks, celery, onion, and butter to the pot. Sauté until the leeks are soft and fragrant, about 7 minutes.
3. Pour in the chicken stock and add the cubed potatoes, herbes de Provence, black pepper, coriander, fennel seed, and salt. Increase the heat to high and bring the mixture to a boil.
4. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 8 minutes, or until the potatoes begin to soften.
5. Stir in the broccoli florets and continue to simmer for an additional 5 minutes.
6. Add the whole milk and simmer until all the vegetables are tender, about 5 more minutes.
7. Use an immersion blender to purée the soup until smooth. Adjust seasoning with additional salt and pepper to taste.
8. Serve hot, garnished with the reserved crispy bacon and optional minced green onions for a fresh finish. Enjoy with a side of crusty bread for a complete meal.

Enjoy your homemade Bacon-Infused Broccoli and Leek Soup with Yukon Gold Potatoes!