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Leek & Potato Soup with Maple Bacon & Maple Yogurt

If a loaded potato took the form of soup, it would be this recipe. Puréed with leeks, garlic, shallot and onion and topped with hearty bits of maple bacon and creamy maple yogurt, every spoonful is a heap of flavor. This is a perfect way to stay warm when the evenings get chillier.

Serves

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Prep time

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Cook time

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INGREDIENTS

  • Maple Candied Bacon
  • 1/4 cup olive oil​
  • 1 large onion, chopped​
  • 1 large shallot, chopped​
  • 2 teaspoons salt​
  • 1/2 teaspoon red pepper flakes​
  • 1/4 teaspoon maple pepper​
  • 3 cloves garlic, chopped​
  • 1 lb leeks, about 2 large leeks, chopped​
  • 2 lbs russet potatoes, about 2 large, peeled and cubed​
  • 6 cups vegetable stock​

FOR THE MAPLE YOGURT:​

  • ​1/2 cup plain Greek yogurt​
  • 1 tablespoon maple syrup​
  • 1/2 teaspoon lemon juice​

INSTRUCTIONS

  1. Make the Maple Candied Bacon.
  2. Make the soup! In a large heavy bottom pot, heat the olive oil over medium-high heat. Add the onion and shallot, salt, red pepper and maple pepper and cook until translucent, about 10 minutes.
  3. Add the garlic and cook until aromatic, about 1 minute.
  4. Add the leeks and potatoes and toss. Pour the 6 cups of vegetable stock in and bring to a boil. Stir and reduce the heat to maintain a steady simmer. Simmer for 20 minutes, stirring occasionally, or until the potatoes are soft.
  5. Remove from heat and purée with an immersion blender, or by carefully blending in batches in a food processor.
  6. Taste and season with salt and pepper, as needed.
  7. Prepare the maple yogurt topping. Mix all the ingredients in a small bowl until combined.
  8. Serve bowls of soup with a dollop of maple yogurt, crumbles of maple bacon, and freshly cracked pepper!

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