Toasted Orzo Potato Leek Soup
This Toasted Orzo Potato Leek Soup is a straightforward and satisfying soup that doesn’t require hours of prep. With a few key ingredients — like crispy bacon, orzo, and leeks — you can make a soup that hits all the right notes: savoury, hearty, and full of flavour.
If you’re looking for more Soups that Don’t Suck you can check them out here:
Why You’ll Love this recipe:
- Quick and easy to make in 30 minutes, perfect for a busy weeknight.
- Packed with flavour from the toasted orzo, crispy bacon, and sautéed leeks.
- Simple ingredients you likely already have in your kitchen.
- Versatile — easily adaptable with substitutions for different dietary preferences.
How to make Toasted Orzo Potato & Leek Soup:
Step One:
Chop the leek, using only the white and light green parts, and mince the shallot. Slice the garlic and cube the potato. Chop the bacon into small pieces.
Step Two:
In a large pot, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and set it aside on a paper towel. Leave about 1 tablespoon of bacon fat in the pot.
Step Three:
Add the dry orzo to the pot with the remaining bacon fat. Toast the orzo over medium heat until it turns golden brown, about 3-4 minutes. Remove the toasted orzo and set it aside.
Step Four:
Add 1 tablespoon of butter to the same pot. Once melted, sauté the chopped leek, shallot, and garlic for about 5 minutes until softened and fragrant.
Step Five:
Pour in the chicken stock and water. Bring the mixture to a simmer, then add the chopped potato and bay leaf. Cook for about 5 minutes.
Step Six:
Return the toasted orzo to the pot, and cook for another 10 minutes, or until the orzo and potatoes are tender. Remove the bay leaf.
Step Seven:
Stir in the frozen peas and let the soup simmer for 2 minutes. Taste and adjust seasonings with salt and pepper as desired.
Step Eight:
Ladle the soup into bowls and top with a dollop of creme fraiche or sour cream, the crispy bacon, and fresh chives. Serve and enjoy!
How to Store and Reheat This Soup:
This Toasted Orzo Potato Leek Soup stores wonderfully for later! Simply transfer the soup to an airtight container and store it in the fridge for up to 3 days. The flavours will continue to meld, making it even tastier the next day. You can also freeze this soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove, adding a bit more stock or water if needed.
Whether you’re cooking for a family or meal prepping for the week, this recipe is sure to become a comforting staple in your kitchen.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Toasted Orzo Potato & Leek Soup
Ingredients
- 1 leek just the white and light green parts, chopped
- 1 shallot minced
- 3 cloves of garlic sliced
- 1 potato cubed
- 4 strips bacon chopped
- 1 cup orzo
- 1 box approx 4 cups chicken stock
- 1 tbsp butter
- 1 bay leaf
- 1 cup frozen peas
- 2 cups water
- Toppings: creme fraiche sour cream, chives, salt & pepper
Instructions
- Chop the leek, using only the white and light green parts, and mince the shallot. Slice the garlic and cube the potato. Chop the bacon into small pieces.
- In a large pot, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and set it aside on a paper towel. Leave about 1 tablespoon of bacon fat in the pot.
- Add the dry orzo to the pot with the remaining bacon fat. Toast the orzo over medium heat until it turns golden brown, about 3-4 minutes. Remove the toasted orzo and set it aside.
- Add 1 tablespoon of butter to the same pot. Once melted, sauté the chopped leek, shallot, and garlic for about 5 minutes until softened and fragrant.
- Pour in the chicken stock and water. Bring the mixture to a simmer, then add the chopped potato and bay leaf. Cook for about 5 minutes.
- Return the toasted orzo to the pot, and cook for another 10 minutes, or until the orzo and potatoes are tender. Remove the bay leaf.
- Stir in the frozen peas and let the soup simmer for 2 minutes. Taste and adjust seasonings with salt and pepper as desired.
- Ladle the soup into bowls and top with a dollop of creme fraiche or sour cream, the crispy bacon, and fresh chives. Serve and enjoy!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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