When the weather cools down, nothing hits the spot like a warm, hearty bowl of homemade soup — and this Cream of Potato and Bacon Soup is comfort in its purest form. Creamy, rich, and layered with flavour from crispy bacon, tender potatoes, and aromatic leeks, it’s the kind of recipe that turns a simple dinner into a moment of calm. Made with real ingredients and Alberta-grown goodness, this one’s bound to become a cold-weather favourite.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Cream of Potato and Bacon Soup
Ingredients
- 6 strips good quality bacon cut into 1/4″ pieces
- 1 leek trimmed, halved and thinly sliced
- 2 cloves garlic minced
- ¼ cup white wine
- 2 russet potatoes peeled, 1″ cubed
- 2 cups chicken broth
- 2 cups water
- 2 cups half and half
- 1 tsp dried rosemary
- ½ tsp cayenne pepper
- Salt and pepper to taste
Method
- Cook sliced bacon in a medium pot on medium-high heat until crispy. Remove from pot, reserving bacon fat, and let rest on paper towel to cool.
- Add leek and garlic to the pot and let cook in bacon fat for 5 minutes, stirring regularly. Pour in white wine to help deglaze pan and continue to cook for 5 minutes.
- Add potatoes, broth and water. Bring to a boil, then reduce to medium heat and let cook for 15 minutes.
- Transfer contents of pot to a blender, let cool slightly and then puree until smooth. Return pureed mixture to pot and add in the half and half. Stir to combine.
- Add remaining spices and let soup simmer, uncovered for 15 more minutes. Season to taste with salt and pepper. Serve warm.
