Whiskey Bacon Leek Soup With a Poached Egg

Time to Cook: 
30 min
Time to Prepare: 
15 min
Number of Servings: 
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This leek soup is about as easy as they come - a bit of veggies and bacon, but there's an unexpected twist on this one, with a hint of whiskey and a bit of hot chile added to make things interesting. The soup is just as good without the whiskey, but if you happen to have some in your cupboard it adds a really nice dimension to an otherwise fairly standard soup. Adding a poached egg on top gives the soup an even better dimension, with the rich yolk running into the broth and crunchy bacon on top? Heaven.

When it comes to chiles, things can be confusing. What kind can you use? There are so many out there, many of which aren't really labled at the store and  all of varying degrees of heat that it makes it hard to judge. I used a small red bird's eye chile. You can use whatever works for you, but a word of caution - get one that isn't too hot, remove the seeds, and wash your hands well afterwards. DO NOT touch your eyes. If you aren't sure about the amount of heat your chile will provide, you can start with just a little and add more if you think it needs it. You want a bit of heat, but not so much that it overpowers the other flavours of the soup.


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6 slices of bacon

2 leeks, sliced (white and green parts only)

2 medium carrots, peeled

2 medium russet potatoes, peeled

1/2 hot chile, seeded and minced finely (see recipe notes)

4 cups low sodium chicken broth

1/2 tsp cracked black pepper

salt to taste

1 bay leaf

2 tbsp whiskey

2 tbsp chopped fresh thyme

poached eggs, to garnish


1. Separate your leeks into rings and rise them well. Leeks tend to have a lot of grit between their layers. Chop the carrots and potatoes into 1/2 inch dice. Set aside.


2. In a large, deep skillet over medium heat, fry up your bacon until crisp. Remove from the pan and set on paper towel. Drain off all but 1-2 tbsp of the fat before adding your washed leeks. Saute them until they are softened. Chop your bacon and set it aside.

potato leek soup

3. Add the carrots, potatoes, pepper, and minced chile to the pan and cook for another 3 minutes or so, stirring. Pour in the chicken broth and add the bay leaf.

4. Bring the mixture to a boil, then turn the heat to low and cover with a lid. Let the soup bubble away for about 20 minutes, or until the carrots and potatoes are cooked through and softened. Remove the bay leaf.

whiskey bacon leek soup

5. Remove the pan from the heat and let cool somewhat. Transfer the cooled soup to a blender or use a handheld stick blender to puree the soup to your liking. Be careful when pureeing hot soup - you don't want it to splash! Only put small amounts in your blender and be sure to use the lid.

6. Return the pureed soup back to the pot and heat gently to a bubble. Stir in the whiskey, half of the reserved bacon, fresh thyme, and salt and pepper if you feel it needs some.

7. To serve, poach an egg for each serving. Ladle the soup into bowls and top with the poached egg, a sprinkle of bacon, and a bit of cracked pepper or more fresh thyme.

whiskey bacon leek soup