It’s Sunday night. I’ve got all the time in the world, but no great desire to cook something that requires:
- A ton of dishes…
which brought me to this soup. Easy, quick, and all you’ll use for dishes are knives, cutting board, one pot, and a spoon. Hallelujah!
Still high off our Potato Crusted Bacon and Leek Quiche, we wanted to bring the same flavours to the soup, but switch it up just a bit. The key here is to add a teaspoon of liquid smoke as well as a sweet potato. It’ll give it a rich burnt orange colour with the velvety smooth taste of smoke. A hint of cream lends the rich flavour that we crave for fall.
Changing up basic recipes with a few simple variations is a quick and easy way to create a whole new recipe. Let us know your favorite simple variations in the comments section!
Yield: 5 cups
- 3 small white potatoes
- 1 small sweet potato
- 1 1/2 leeks, thinly sliced
- 3 stalks celery, sliced
- 2 carrots, peeled & sliced
- 2 tbsp diced garlic
- 5 strips bacon
- 3 1/2 cups water
- 1/2 cup cream (I used 5%, but 10% or 18% will make it creamier)
- 1 tsp liquid smoke
- 2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp crushed red chili peppers
- salt & pepper, to taste
- Heat about 2 tbsp olive oil in a large pot over high heat. Slice leeks, carrots, and celery, and add to the pot. Add in the garlic and stir occasionally to brown (about 5 – 7 minutes).
- Meanwhile, peel and roughly dice white and sweet potato. Once the vegetables are browned, add the potato to the pot. Stir once again.
- Add all liquid to the pot – including water, cream, liquid smoke, Worcestershire sauce, and Dijon mustard.
- Turn heat to low and let simmer for approximately 30 minutes, until vegetables are softened. Add spices and let simmer for an additional 5 minuets.
- Heat a large skillet over medium heat, and cook bacon for 3 minutes each side. Pat dry and let harden.
- Using either a hand blender or stand-up, blend soup to desired consistency.
- Top with crispy bacon and a fresh cracking of pepper. Enjoy!