While I’m starting to see talk of spring from friends in different parts of the country; it is still winter here in Colorado. Not the bitter cold of December and January thankfully but it was 33 degrees outside this morning and we are far from out of the woods when it comes to a spring snowstorm. So while talk of tulips and forsythia dominate elsewhere I’m still thinking soups and stews!
When my friends at The Food Network decided the theme for this week’s #ComfortFoodFeast should be bacon, I decided it would have to be in a soup. This Bacon, Potato and Leek Soup with Roasted Garlic sure hit the spot and I’ve even got a few suggestions for making it super easy.
I knew I wanted to include Roasted Garlic so when I noticed that the condiment bar at Sprouts included already roasted garlic I bought enough for this soup. The price per pound for those condiments is rather high but for roasted garlic I thought a great deal…they don’t weigh much! Considering I didn’t have to run my oven for the better part of an hour for those three garlic heads I think I saved by only paying $2 for the finished product.
My other hack? Trader Joe’s is new to our area, just opening last year in two locations. Neither one of them are particularly close to me so I don’t go often and when I do I have a tendency to head for the large chocolate bars I use for baking, grab some whole grain mustard I love and then head out. Luckily I had a more experienced friend with me that day last week and she illuminated me on a couple of her favorites including cleaned and sliced frozen leeks.
Yes, I do feel a bit like Aunt Sandy with my Semi-Homemade thing going on but sometimes it just works. As much as I love leeks; they are always packaged in a quantity that is more than I need and I’ve lost some of them to my forgetfulness. Frozen works perfectly…and Amy and I thought the price about the same as the fresh product so a nice thing to have on hand in the freezer right?
I did use some AMAZING homemade ghee that my friend Ansh had brought over one day when she was here for a visit. That stuff is so addictive. It’s really clarified butter but in a BIG quantity and I savored that stuff like gold. While it adds such a nice touch to foods; it’s not imperative so just substitute butter if you’re not up to making ghee. But at some point make it…chicken fried in ghee must be what is served in Heaven; it is sublime.
I’m looking forward to spring and while I will be insanely jealous of those of you who are actually seeing it a month sooner than me; I will sit back and enjoy this delicious soup and soothe my ‘it’s not spring here yet’ sorrow. Trust me, it helps!
The Lemon Bowl: Roasted Green Beans with Bacon
TasteBook: Smokey Caramelized Onion, Coffee & Bacon Jam
Healthy Eats: 5 Better Ways to Put Bacon on Everything
Napa Farmhouse 1885: Oven Baked Bacon (and a Bacon Recipe Roundup)
Taste with the Eyes: Hawaiian Wedding Shower, Bacon Wrapped Pineapple Appetizer
The Mom 100: The Ultimate BLT Sandwich
Dishin & Dishes: Bacon Chipotle Caramel Crack
FN Dish: 6 Ways to Make Over-the-Top Foods More Over the Top … with Bacon