I’ll admit I’m not a fan of cold weather. It gets dark far too early for my comfort in the winter and I’m a terrible driver when it snows. Although my husband will tell you I’m not the best driver even when the weather is fine. But I digress…One upside to the cooler temperatures is it makes for a great time to eat and make soup. Something about the cooler weather just makes me crave good ole comfort food like soup.
They look like an overgrown green onion, don’t they? And that’s because they are related. If you like onions and green onions, then chances are you going to enjoy the leek. It has a mild onion flavor. The only thing you have to remember when using leeks is you have to clean them well and cook them up before adding them to any dish. If you can’t find leeks where you live, then please feel free to substitute an onion in this recipe.
6 slices of bacon, chopped
2 leeks, chopped (just use the light green & white parts)
1 (32 oz.) container, chicken broth
2 cups water
5 medium potatoes, peeled and cubed
1 cup carrots, diced
1 cup celery, diced
½ tsp. dried dill weed
1 tsp. garlic powder
salt & pepper, to taste
2 cups half & half
½ cup all-purpose flour
Garnish: shredded cheddar cheese, bacon pieces
Cut into about 1-inch slices.
Serve and top with shredded cheddar cheese and crumbled bacon
Cook’s Notes: If you can’t find leeks, you can substitute for one medium onion.
- 6 slices of bacon, chopped
- 2 leeks, chopped (just use the light green & white parts)
- 1 (32 oz.) container, chicken broth
- 2 cups water
- 5 medium potatoes, peeled and cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ tsp. dried dill weed
- 1 tsp. garlic powder
- salt & pepper, to taste
- 2 cups half & half
- ½ cup all-purpose flour
- Garnish: Shredded cheddar cheese, bacon pieces
- In a large skillet over medium-high heat, add chopped bacon.
- Allow some of the fat to render from the bacon and let it brown slightly.
- Then add in chopped leeks.
- Cook until leeks are soft and bacon is crisp.
- Drain any excess grease.
- Transfer bacon and leeks to your slow cooker.
- Stir in chicken broth, water, potatoes, carrots, celery and seasonings.
- Give it all a good stir, then cover and cook on low for 6-7 hours.
- During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.
- Cook for an additional 30 minutes.
Serve and top with shredded cheddar cheese and crumbled bacon.
If you can’t find leeks, you can substitute for one medium onion.