As seen on The Marilyn Denis Show, Chef Michael Bonacini demonstrated this recipe to viewers featuring our little potatoes. He shares this delicious recipe for a hearty, smoky, flavorful little potato leek soup with bacon.
Notes from Chef Michael
Options to Serve. This is one of my favourite soups for the simple reason that it is very versatile and you can change it up with the addition of a few ingredients. First step, I like to puree the soup with an immersion blender — one or two quick pulses should do the trick. The texture I am looking for is a combination of rustic farmhouse with just a little purée.
Option One: A tablespoon or two of yogurt and freshly chopped chives gives a refreshing, tangy taste to this home-style soup.
Option Two: Fften times I will add cheesy croutons, diced roasted chicken and even smoked salmon would be a perfect combination of ingredients for this versatile soup.
- Slow cooker
- 8 slices applewood smoked bacon, diced (or your favourite smoked bacon)
- 3 large leeks, trimmed and washed well
- 4 cups Little Potatoes, diced
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 stick celery, diced
- 5 cloves garlic, minced
- 2 sprigs fresh thyme
- 10 cups vegetable broth
- (To taste) salt and pepper
Thinly slice the well-washed leeks.
Add the leeks, onions, diced potatoes, carrots, celery and garlic to a slow-cooker.
Season with salt and pepper and add diced bacon, sprig of fresh thyme and approximately 6 cups of vegetable broth—enough to cover the ingredients plus a half-inch of room.
Cook on low for approximately 6 to 6 1/2 hours or on high for 4 to 4 1/2 hours. Taste and adjust seasoning with salt and pepper.