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red potato and leek soup with bacon

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Red Potato and Leek Soup with Bacon

With waxy white flesh, ruby skins, and a slightly sweet flavor, red potatoes impart a subtle earthiness to this one-pot winter chowder while retaining their shape and creamy texture. Depending on your preferences,

Ingredients

  • 8 strips thick-cut bacon (about 12 ounces), diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 medium leek, white and light green parts only, thinly sliced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cups all-purpose flour
  • 3 cups chicken stock
  • 2 cups half-and-half
  • 1½ pounds medium red potatoes (about 6), scrubbed and cut into ½-inch cubes
  • ½ cups frozen peas, thawed (optional)

Directions

  • Cook the bacon in a large stockpot or dutch oven over medium heat until browned and crispy, 13 to 15 minutes. Using a slotted spoon, remove half the bacon and transfer to a paper towel-lined bowl; set aside. Drain off excess bacon fat from pot, leaving 1 tablespoon.
  • Melt butter in remaining bacon fat and add garlic and leek. Cook until slightly softened, about 3 minutes. Stir in thyme and bay leaf and cook until thyme is fragrant, about 1 minute more. Season to taste with salt and pepper. Sprinkle flour over vegetable mixture and stir to combine. Cook 2 to 3 minutes until flour is no longer raw.
  • Gradually whisk in stock and half-and-half. Add potatoes and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, until chowder is thickened and potatoes are tender when pierced with a knife, 20 to 25 minutes. Stir in peas, if desired, and season to taste. Ladle chowder into individual bowls and garnish with reserved bacon.

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