Ingredients
Scale
- ½pound cubed turkey bacon or smoked turkey pieces
- 1–2tablespoons unsalted butter (if needed)
- 1large white onion, chopped
- 2leeks, cleaned, trimmed, and chopped
- 2garlic cloves, minced
- 3 tablespoonsstone-ground or whole-grain mustard
- 3 cupschicken or vegetable broth
- 1 cupheavy cream or half-and-half
- 1 tablespooncornstarch (optional, for thickening)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Turkey Bacon
- Place a large soup pot or Dutch oven over medium-high heat. Add the turkey bacon and cook until golden and crispy, about 6–8 minutes.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Prepare the Aromatics
- If the pan has less than 2 tablespoons of fat remaining, add 1–2 tablespoons of butter.
- Reduce the heat to medium and add the chopped onion and leeks. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add Garlic and Mustard
- Stir in the minced garlic and cook for 1 minute.
- Add the mustard and mix well, allowing the flavors to combine.
- Simmer the Soup
- Pour in the broth and stir to deglaze the pot, scraping up any bits stuck to the bottom.
- Stir in the cream and bring the soup to a gentle simmer.
- Continue cooking for about 10 minutes, until the vegetables are tender.
- Blend Until Smooth
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
- (Alternatively, carefully transfer it in batches to a regular blender and puree until silky.)
- Adjust Thickness
- If you prefer a thicker texture, whisk the cornstarch into 2 tablespoons of cold water, then stir it into the soup.
- Return the pot to the stove and let it simmer for another 2–3 minutes until thickened slightly.
- Season and Serve
- Taste the soup and adjust with salt and pepper as needed.
- Ladle into bowls and top with the crispy turkey bacon or smoked turkey pieces. Serve hot with crusty bread on the side.