Buttery Leek and Bacon Skillet with Crispy Bread Crumbs
Ingredients
- 4 slicesbacon
- 3 mediumleek
- 2 clovesgarlic
- ¾ cupchicken broth
- ¼ cupheavy cream
- ·thyme (fresh)
- ½ cupbread crumbs
- 2 tablespoonsbutter
- ·salt
- ·black pepper
Prep
- 01
Slice 3 medium leeks in half lengthwise, then crosswise into 1/4-inch half-moons. Rinse well.
- 02
Mince 2 cloves garlic.
Method
- 01
Slice bacon into 1-inch pieces and cook in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer to a paper towel.
- 02
Pour off all but 2 tablespoons bacon fat from the pan. Add bread crumbs and cook, stirring often, until golden and toasted, 2–3 minutes. Season with a pinch of salt and pepper, then set aside.
- 03
Return the skillet to medium heat. Add 1 tablespoon butter, then add the sliced leeks and cook, stirring occasionally, until softened and beginning to caramelize, 5–6 minutes.
- 04
Add minced garlic and cook for 1 minute until fragrant.
- 05
Pour in chicken broth and 2–3 sprigs fresh thyme. Simmer for 3 minutes, scraping up any browned bits.
- 06
Stir in heavy cream and the cooked bacon. Simmer for 1 minute. Remove thyme sprigs, taste, and adjust salt and pepper.
- 07
Divide into bowls and top generously with the crispy bread crumbs. Finish with a small knob of butter if desired.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the leeks. A small splash of white wine or Dijon mustard in place of some broth adds tang. A whisper of nutmeg in the cream brings subtle depth.
Serve as is for a light supper, or ladle over toast, rice, or egg noodles for a more substantial meal. Leftovers keep refrigerated for up to 2 days (add bread crumbs fresh when serving).