Leek and Potato Stew with Bacon
Give this Irresistible Leek and Potato Stew with Bacon and Sausages a try! It's perfect for cozy family dinners or any occasion that calls for a warm, comforting meal.
Equipment
- 1 large pot
- 1 Sharp Knife
- 1 Cutting Board
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!
Notes
The sausage and bacon I used were homemade, both spicy and salty. That’s why I didn’t use much salt or pepper. Always taste your stew before serving and add spices if needed.