Comforting Potato and Leek Stew With Bacon [Recipe]
Today, I’m excited to share a comforting and hearty meal that’s perfect for family dinners: my Leek and Potato Stew with Bacon and Sausages. This recipe is not only delicious but also easy to prepare, making it a go-to option for busy weeknights.
Why Will You Love this Recipe?
- Hearty and Satisfying: This stew combines fresh leeks, potatoes, and carrots with savory bacon and sausages, creating a filling meal that everyone will enjoy.
- Simple Preparation: With minimal ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile and Adaptable: Whether you’re looking to add more veggies to your diet or need a comforting dish during colder months, this stew fits the bill.
Recipe Variations
- Vegetarian Option: Substitute the bacon and sausages with plant-based alternatives or additional vegetables for a meat-free version.
- Spice it Up: Add a dash of chili flakes or a splash of hot sauce to give the stew an extra kick.
- Herb Enhancements: Incorporate fresh herbs like parsley or rosemary to boost the flavor profile.
Tools You’ll Need
- Large Pot: A good pot is essential for cooking the stew evenly and efficiently.
- Sharp Knife: A sharp knife makes chopping vegetables quick and safe.
- Cutting Board: A sturdy cutting board provides a stable surface for all your prep work.
FAQ
Can I freeze it?
Yes, this stew freezes well. Store it in an airtight container and it can be kept in the freezer for up to three months.
How to store it?
Refrigerate any leftovers in an airtight container for up to five days. Reheat on the stovetop or in the microwave before serving.
How long it lasts?
When stored properly in the refrigerator, the stew lasts for about five days. Freezing extends its shelf life to three months.
What to serve with it?
Serve this stew with crusty bread, a side salad, or steamed vegetables for a complete meal.
Is it suitable for every diet?
This recipe can be easily adjusted to fit various dietary needs. For a lower sodium option, reduce the salt and use low-sodium bacon and sausages.
Other Recipes You’ll Love
- Delightful Sweet and Sour Cabbage with Bacon
- European Cabbage and Sausage Soup
- Ground Turkey Meatloaf with Bacon
- Cabbage and Ground Beef Patties
- The Best Pork Meat Stew with Veggies
- Turkey Stew Recipe
- Bacon Chicken Roll Ups
Leek and Potato Stew with Bacon
Equipment
Ingredients
- 3 leeks sliced into thin rounds
- 1 large carrot peeled and diced
- 1 medium potato peeled and diced
- 2 tablespoons oil
- 1 cooking sausage sliced
- 3.5 ounces bacon cut into pieces
- ½ teaspoon salt
- ½ teaspoon ground sweet paprika
- 1 teaspoon smoked sweet paprika
- A pinch of pepper
- 1 teaspoon thyme
- Water as needed
Instructions
- Wash the leeks thoroughly and slice them into thin rounds. Peel the carrot and potato, then chop them into small cubes.
- In a medium-sized pot, heat the oil over medium heat. Add the leeks, carrot, and potato, and let them soften. If the pot seems too small, don’t rush to switch to a larger one. Wait for the vegetables to soften and make space for the other ingredients.
- After 5 minutes of sautéing, add the bacon pieces and sausage slices. Be sure to remove the bacon from the skin before cutting, but don’t discard the skin; add it to the pot for extra flavor.
- Add the smoked sweet paprika, ground sweet paprika, salt, pepper, and thyme to the pot. Stir well to combine all the ingredients.
- Pour in water until you reach your desired consistency. Keep in mind that the vegetables will reduce in volume as they cook.
- Let the stew simmer for about 35 minutes, or until the vegetables are tender. Enjoy your meal!
