Leek Mustard Bacon Soup

This flavor-packed recipe is sure to warm the cockles of your heart and hands (what are cockles anyway?) This recipe will take the edge off this early summer chill in the air.

This Leek Mustard Bacon soup is easy to make. Additionally, there are several easy tweaks to make it to your taste:

Firstly, for those vegetarians out there, omit the bacon.

Secondly, for those watching their weight, lighten up the cream ingredients by swapping it out. Use a lower-fat version or Half and Half.

Clean those leeks!

Make sure you clean the leeks carefully. Beware that pockets of dirt can hide in the cracks. I peel each leaf down to the stalk and rinse the insides. After I am done rinsing, I pull the leaves back up. Consequently, this makes it easier to chop the leeks into rings.

This soup is very thick, almost the consistency of oatmeal. Furthermore, the recipe serves four but can easily be stretched to six people if eaten as a snack or served with a side salad. However, if thick soups are not your thing, thin it out by adding more vegetable broth.

A word about the mustard:

One of the flexible ingredients in this Leek Mustard Bacon Soup recipe is the mustard ingredient. You can choose your favorite mustard according to spiciness or add-ins. For example, a dijon variety will give the soup more of a kick in the heat department. Additionally, if you use a flavored mustard, like a basil mustard, you get a hint of additional flavor.

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Leek Mustard Bacon Soup

Course Soup

Cuisine American, German

Keyword Leek Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 leeks
• 3+1/2   tablespoons unsalted butter
• 4 strips thick cut bacon
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 4 cups vegetable broth
• 2 tablespoons medium spicy mustard
• Salt and freshly ground pepper to taste.

Instructions

1. Clean and trim the leeks and cut into rings. Set some rings aside for garnish, if you like
2. Cut the bacon into small pieces and place in a skillet.
3. Add the chopped leeks and fry for about 5 minutes.
4. Melt the butter in a large saucepan. Add the flour to the butter and stir to combine.
5. Slowly add the cream and then the vegetable broth while stirring constantly.
6. Bring the mixture to a boil. Turn the heat down to low and simmer for 10 minutes.
7. Add the leek and bacon mixture to the hot liquid (reserve some of the bacon for additional garnish if you wish) and simmer for an additional 10 minutes.
   
8. Use a hand blender to puree the mixture. Alternatively, transfer the mixture to a food processor or blender to puree and then transfer back to the pot.
9. Stir in the mustard and season with the salt and freshly ground pepper to taste.
10. Remove from heat, divide among 4 bowls, garnish and serve.

Like this Leek Mustard Bacon Soup? Also, check out some of these other recipes:

LEEK APPLE GOAT CHEESE SOUP

CARAMELIZED LEEK LEMON CREAM TART IN A SPELT CRUST

CREAM CHEESE BUTTERMILK CREAM SOUP