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“Hearty, quick and easy winter soup.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up peeled and washed potatoes into 2" sized cubes.
  2. Peel the outer layer of leaves off of the leeks and wash well. Dice into 1" pieces.
  3. Chop the turkey bacon. I usually cut half a package at a time with kitchen scissors.
  4. Heat olive oil in a skillet on med-high heat. Add bacon, pepper well, and cook until almost done. Add leeks and continue cooking a few minutes until leeks are starting to caramelize and bacon is as crispy as you want it. Stir often.
  5. Meanwhile, place potatoes, cream of celery soup, broth, and 2 cups of water in a large stockpot. Mix well and heat on med-high heat.
  6. Season with the pepper, garlic and thyme. The measurements listed here are approximations. I probably add double these amounts, but I like my food heavily seasoned.
  7. Once the leek/bacon mixture is done, add to the stockpot. Add water if needed to maintain the consistency you want - more water, more soupy. Less water, more like a stew. Turn the heat down to low and simmer until the potatoes are done all the way through, about 45 minutes.

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