Blt P Bacon Leek Tomato and Potato Soup

Savor the comforting flavors of a classic BLT in a whole new way with our Bacon, Leek, Tomato, and Potato Soup! This hearty and creamy soup combines crispy bacon, tender leeks, juicy cherry tomatoes, and velvety russet potatoes, all simmered together in a rich broth and finished with a touch of heavy cream. The balance of smoky, savory, and slightly sweet flavors is both nostalgic and innovative, making this dish a true standout. Perfect for chilly evenings or when you're craving something cozy yet elevated, this one-pot soup is easy to prepare in just under an hour. Garnished with crumbled bacon and fresh parsley, it’s a bowl of pure comfort that pairs wonderfully with crusty bread for dipping. Ideal for soup enthusiasts and BLT lovers alike, this recipe will quickly become a family favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 slices bacon
• 2 medium-sized leeks
• 2 cloves garlic cloves
• 3 medium-sized russet potatoes
• 2 cups cherry tomatoes
• 4 cups chicken or vegetable broth
• 0.5 cups heavy cream
• 1 tablespoon olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley (optional)

Directions

Step 1

Start by preparing the leeks. Trim off the dark green tops and root ends, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under cold water to remove dirt. Pat them dry and thinly slice.

Step 2

Peel and dice the potatoes into small cubes, approximately 1/2-inch in size. Set aside.

Step 3

Slice the cherry tomatoes in half and set them aside.

Step 4

Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.

Step 5

Add the olive oil to the pot if there isn’t enough bacon fat to coat the bottom. Reduce the heat to medium-low, then add the sliced leeks. Sauté for 5 minutes until softened and fragrant.

Step 6

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 7

Stir in the diced potatoes and halved cherry tomatoes. Cook for 3 minutes, allowing the tomatoes to release their juices.

Step 8

Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the potatoes are fork-tender.

Step 9

Using an immersion blender, blend the soup partially to create a creamy consistency while leaving some chunks for texture. Alternatively, carefully transfer half of the soup to a countertop blender, blend until smooth, then return it to the pot.

Step 10

Stir in the heavy cream, and season with salt and black pepper. Cook for an additional 2-3 minutes to warm the cream through.

Step 11

Crumble the cooked bacon into smaller pieces and stir most of it into the soup, reserving some for garnish.

Step 12

Ladle the soup into bowls and top with the reserved bacon and a sprinkle of fresh parsley, if desired.

Step 13

Serve hot with crusty bread or a side salad. Enjoy!

Nutrition Facts

Serving size	(2168.6g)

Amount per serving	% Daily Value*
Calories	1500.4

Total Fat 74.1g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 167.5mg	0%
Sodium 5598.0mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 23.7g
Protein 43.3g	0%

Vitamin D 7.7IU	0%
Calcium 295.5mg	0%
Iron 12.9mg	0%
Potassium 4448.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 11.7%

Carbs: 43.5%