I don’t even want to talk about soup right now.
It’s almost April, so shouldn’t we be talking about swimsuits, popsicles, and all the warm-weather things?
Yes. We should. But we’re not. Because it’s snowing.
Okay, fine—more accurately, it snowED yesterday. I’m hoping we’re on the upswing now, though I fully expect the weather to toy with my seasonal emotions a bit more before spring truly settles in.
In the meantime, I’ve kept busy with high-priority tasks, like taking BuzzFeed quizzes to find out which Sex and the City guy would be my soulmate. At one point the quiz asked me to choose a single romantic comedy, and I wanted to scream—do you even know me? Picking just one is impossible. It’s like asking for my favorite song; I’d just clam up and feel completely overwhelmed.
For the record, the quiz gave me Richard Wright, which is frankly embarrassing.
I felt like a kid playing MASH—getting the worst possible combination of house, partner, kids and car—so I promptly ignored the result and played again, scribbling down a version of the game I could control. No shame.
All the weather drama aside, this is genuinely a spring soup. The flavors feel fresh and light, even if the temperature outside still says otherwise.
This soup is seriously lovely. I’m a little obsessed with leeks, though I don’t buy them every week. They’re kind of the treat of the onion family—delicate, slightly sweet, and visually appealing with their swirled layers. When caramelized with a touch of brown sugar, pureed with roasted garlic, and finished with maple-glazed bacon, the result is a delightful trio of flavors.
I also like to finish the soup with a drizzle of good olive oil—those glossy droplets look beautiful and add a subtle fruity note. The color of the finished soup is soft and pastel, rich yet light at once. It’s exactly the sort of dish I could look at all day.
Creamy Caramelized Leek Soup with Maple Glazed Bacon
Yield:
4
1
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Ingredients
- 6 cleaned and trimmed leeks, about 4 cups, sliced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons brown sugar
- 1 bulb roasted garlic
- 1/3 cup dry white wine
- 4 cups low-sodium chicken stock
- 2/3 cup half and half
- 2 green onions, thinly sliced
- 2 tablespoons olive oil for drizzling
maple glazed bacon
- 4 slices thick-cut bacon
- 2 tablespoons maple syrup
Instructions
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Trim, rinse, and dry the leeks thoroughly.
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Heat a large pot over medium-low. Add olive oil and butter, then the leeks, salt, pepper, and crushed red pepper flakes. Cook, stirring every few minutes, until the leeks begin to brown, about 20–25 minutes. Stir in the brown sugar and cook another 10 minutes until well caramelized. Add the roasted garlic. Increase heat to medium, pour in the wine, and cook until most of the wine has evaporated. Add the chicken stock, bring to a boil, then reduce to a simmer and cook 15 minutes.
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Turn off the heat and carefully transfer the mixture to a blender. Puree until smooth, then return to the pot over low heat. Stir in the half and half, taste, and adjust salt and pepper as needed. Serve topped with sliced green onions, a drizzle of olive oil, and crushed maple bacon.
maple glazed bacon
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Preheat oven to 375°F. Line a baking sheet with foil and place a nonstick wire rack on top. Bake the bacon 18–20 minutes until the fat renders and parts begin to crisp. Remove and brush both sides with maple syrup, then bake another 6–8 minutes until crispy and darker. Brush once more with maple syrup, cool completely, and break into bits.
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P.S. Can we talk about how I found the fattest leeks ever? They had serious girth. I’ll stop now.