Blt P Bacon Leek Tomato and Potato Soup
Savor the comforting flavors of a classic BLT in a whole new way with our Bacon, Leek, Tomato, and Potato Soup! This hearty and creamy soup combines crispy bacon, tender leeks, juicy cherry tomatoes, and velvety russet potatoes, all simmered together in a rich broth and finished with a touch of heavy cream. The balance of smoky, savory, and slightly sweet flavors is both nostalgic and innovative, making this dish a true standout. Perfect for chilly evenings or when you're craving something cozy yet elevated, this one-pot soup is easy to prepare in just under an hour. Garnished with crumbled bacon and fresh parsley, it’s a bowl of pure comfort that pairs wonderfully with crusty bread for dipping. Ideal for soup enthusiasts and BLT lovers alike, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 medium-sized leeks
- 2 cloves garlic cloves
- 3 medium-sized russet potatoes
- 2 cups cherry tomatoes
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley (optional)
Instructions
Start by preparing the leeks. Trim off the dark green tops and root ends, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under cold water to remove dirt. Pat them dry and thinly slice.
Peel and dice the potatoes into small cubes, approximately 1/2-inch in size. Set aside.
Slice the cherry tomatoes in half and set them aside.
Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
Add the olive oil to the pot if there isn’t enough bacon fat to coat the bottom. Reduce the heat to medium-low, then add the sliced leeks. Sauté for 5 minutes until softened and fragrant.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the diced potatoes and halved cherry tomatoes. Cook for 3 minutes, allowing the tomatoes to release their juices.
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend the soup partially to create a creamy consistency while leaving some chunks for texture. Alternatively, carefully transfer half of the soup to a countertop blender, blend until smooth, then return it to the pot.
Stir in the heavy cream, and season with salt and black pepper. Cook for an additional 2-3 minutes to warm the cream through.
Crumble the cooked bacon into smaller pieces and stir most of it into the soup, reserving some for garnish.
Ladle the soup into bowls and top with the reserved bacon and a sprinkle of fresh parsley, if desired.
Serve hot with crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
