Hearty German-Style Potato and Leek Soup

Ingredients

• 6 slices thick-cut bacon, chopped
• 4 cups diced Yukon Gold potatoes (about 2 lbs)
• 3 large leeks, white and light green parts only, cleaned and sliced thin
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 2 TBS unsalted butter
• 1 tsp Salted Perfection Raleigh Select Blend
• Freshly ground black pepper, to taste
• 2 TBS chopped fresh parsley for garnish
• Optional: 1 tsp smoked paprika for a subtle smoky kick

Instructions

1. In a large 6-quart heavy-bottom pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add butter to the pot with bacon fat. Toss in the leeks and onion, sauté gently over medium-low heat until soft and translucent, about 8 minutes. Don’t rush this step — you want those leeks melting into the base like a charm.
3. Stir in minced garlic and cook 1 minute until fragrant but not browned. If using smoked paprika, add it here for that extra smoky depth.
4. Add diced potatoes and chicken broth. Bring the whole shebang to a boil, then reduce to a simmer. Cover and cook until potatoes are fork-tender, about 20 minutes.
5. Remove from heat. Using an immersion blender, carefully puree about half the soup until smooth but still a little chunky for texture. If you don’t have an immersion blender, transfer half the soup in batches to a blender, then return to pot.
6. Stir in heavy cream, crispy bacon pieces, Salted Perfection Raleigh Select Blend, and black pepper. Adjust seasoning to your taste. Warm gently over low heat—don’t let it boil now or the cream’ll break.
7. Ladle soup into bowls, garnish with fresh parsley, and serve hot. This soup’s a knockout with crusty bread or a sharp cheddar on the side.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!