Leek, Potato, and Bacon Bisque

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 My guess is that you have had few types of bisque that involve bacon, unless used as a garnish. The reason being is that bisque is smooth, and bacon is not. Here, in an effort to make traditional leek soup, and yet with the desire to mix things up, I created this recipe. It’s fairly easy to make (yes, it involves a can of soup, if that bothers you, you might want to pass it by), and is quite toothsome. If, like me, you enjoy serving leek and potato soup prior to your holiday meals, try this one. Your guests will wonder what makes this so much better than theirs. Let the bacon be our little secret.

Leek, Potato, and Bacon Bisque

5 slices of bacon, diced

3 large leeks, white only, cleaned and sliced into coins

2 large russet potatoes, peeled and cubed

2½-3 cups chicken stock

1 can cream of chicken soup (or celery or mushroom)

1 cup sour cream

1 cup half-n-half

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh parsley

In a 3-quart stockpot over medium heat, fry bacon until crisp.  Add leeks and sauté for 5-8 minutes. Pour off fat. Return bacon and onion to the pot and add potatoes and 2 cups stock. Bring to a boil. Cover and simmer 10-15 minutes or until potatoes are fork tender. Stir in sour cream and soup, blending well. Gradually add half-n-half, stirring constantly. Add salt, pepper, and parsley. If, at this point, the soup is too thick for your liking, slowly add remaining chicken stock, 1/4 cup at a time, whisking constantly, until desired consistency is reached. Turn off heat, and allow cooling for 15 minutes. Run soup, in batches, through a food processor (or a blender). Strain through a wide mesh sieve to remove solids. At this point, you can freeze it for use later, or refrigerate for up to three days. Serve garnished as you see fit. I found an excruciatingly thin slice of lemon and parsley leaf to be lovely, and it imparts the slightest hint of lemon, adding even more depth.