Friday, October 7, 2011

Because Just Everything is better with Bacon, including Soup

I love soup. Thick, stand your spoon up in it soup. Stick to your ribs, no need for a main course, soup. And bacon. Not your run of the mill go to the store filled with crap bacon but Hi! I have met the pig from whence this fatty meat goodness came from, my child has frolicked among them and even named one Babe.
These pigs have a terrific life up at our friend's farm They are happy pigs and I am happy to eat them. My philosophy is that everything is better with bacon and goat cheese. Goat cheese? Yep nothing better then a good Vermont Chevre. So imagine my joy when our CSA share included a Doe's Leap Chevre from Fairfield, VT.
 Soup is not hard. Seriously, anyone can do soup, especially this soup.
Today is definitely a Potato Leek Soup day. With Bacon. And Goat Cheese.

Bread and Butter Bacon
Chopped or scissored into a soup pot
Fry up your bacon. I have two large thick slices of no nitrate local bacon. I take my kitchen shears to them. Cook over low medium heat. Damn that smells amazing!
While the bacon is slowly melting into yummy crisp morsels, attend to the other ingredients.
Next in line, leeks.

I tend to first chop and then wash.
This way the dirt sinks down to the bottom of the container .
Swish it around through a few changes of water.

Bacony Gold!
Yum, Yum, I have to hold myself back from just eating those morsels of heaven.
Now most people would try to lower the fat content in their soup and drain off some of the bacon fat after the bacon bits have cooked down. Not me. I throw those leeks into all that wonderful yummy bacon fat.

I slowly saute those leeks in that decadent pasture raised pig fat and am not at all sorry. In fact I turn my attention to my potatoes that I  grew this summer and commence peeling about 2.5 lbs of them.

After the leeks become nice and soft. I throw the potatoes in with them, Toss them into a bacony marriage with the leeks and out of laziness (and because I don't feel like going down to the freezer to get the pressure cooker chicken stock) I use the BOX.
I pour that on top of those potatoes and commence the low boil.

Before the Boil

After the boil when the potatoes are fork soft, I weld the handy dandy immersion blender and create the velvety goodness we all know as potato leek soup.

But this gorgeous concoction is not finished. It needs a bit of pepper and sea salt.

And then my friends, all of us girls know that it really is the accessories that make the outfit.....
Bacon Bits and Chevre

Oh, how can I forget! The thing that makes it a meal! Gerard's bread with butter!

The kid rolls her eyes and clamps her mouth shut. This is not a battle I am in the mood to engage. She eats Grand Isle Veggie Pasta with butter and green beans. The hubby is busy visiting with friends at the Hornets Nest, he never makes it home for dinner. Sheesh.

Potato Leek Soup with Bacon and Chevre
2 slices of bacon chopped or scissored into small bits
2 leeks chopped and washed
2.5 to 3 lbs of potatoes peeled and sliced
4 cups to 6 cups of pressure cooker chicken broth or THE BOX of Imagine low sodium chicken broth
 32 ounces.
Salt and Pepper to taste
A dollop Chevre

Fry bacon until crisp. Pour off half the bacon fat (or more if you are really out to deprive yourself). Add leeks, saute until soft. Add the potatoes, toss with the leeks and potatoes. Saute for 5 to 10 minutes. Add the chicken broth. Bring to a soft low boil for about 20 minutes or until you can poke the potatoes through easily with a fork. Bring out your handy dandy immersion blender or blend in small batches in your blender. If too thick for you, add a little water. Season with salt and pepper. Pour into a bowl. garnish with bacon and a good dollop of chevre. Roll your eyes at your child and butter some really good crusty bread. YUM.
Realize you are a damn good cook. Think about writing a blog post about it.


  1. This looks amazing!! Will have to try :)

  2. Holy shit that sounds good with bacon!