Martha Stewart Breakfast Soup Recipe

This cozy Martha Stewart Breakfast Soup is made with velvety potatoes, sautéed leeks, savory bacon, rich heavy cream, and is topped with a perfectly poached egg. This recipe creates a creamy, luxurious, and deeply savory soup that reinvents the morning meal. It’s a unique and elegant choice for a chilly weekend morning or a sophisticated brunch, serving 4 people.

Martha Stewart Breakfast Soup Ingredients

For the Soup:

• 4 slices thick-cut bacon, chopped
• 2 large leeks, white and light green parts only, cleaned and sliced
• 2 tablespoons unsalted butter
• 1 1/2 pounds Russet potatoes, peeled and cubed
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste

For the Topping:

• 4 large eggs
• 1 tablespoon white vinegar (for poaching)
• Freshly chopped chives, for garnish

How To Make Martha Stewart Breakfast Soup

1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.
2. Sauté the aromatics: Add the butter to the pot with the bacon drippings. Once melted, add the sliced leeks and cook, stirring frequently, for 5-7 minutes until they are soft and wilted.
3. Simmer the soup: Add the cubed potatoes and chicken broth to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
4. Blend the soup: Use an immersion blender to carefully blend the soup directly in the pot until it is smooth and creamy. If you don’t have one, you can transfer the soup in batches to a regular blender. A regular blender creates a lot of steam, so be sure to remove the small cap on the lid and cover it with a kitchen towel to allow steam to escape safely.
5. Add the cream: Stir the heavy cream into the blended soup. Gently heat through, but do not let it come to a boil. Taste and adjust seasoning with more salt and pepper if needed.
6. Poach the eggs: While the soup is heating, fill a saucepan with 3-4 inches of water and add the white vinegar. Bring to a gentle simmer. Crack an egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon. Repeat with the remaining eggs.
7. Serve: Ladle the hot soup into four bowls. Gently place a poached egg in the center of each bowl and sprinkle with the crispy bacon and fresh chives.

Recipe Tips

• Clean Leeks Thoroughly: Leeks can trap a lot of sand and dirt between their layers. The best way to clean them is to slice them first and then wash them in a bowl of cold water, letting the grit sink to the bottom.
• Use Starchy Potatoes: Russet potatoes are ideal for this soup because their high starch content breaks down easily, creating a naturally thick and creamy texture when blended.
• Don’t Boil the Cream: After adding the heavy cream, only heat the soup gently. Boiling it can cause the cream to curdle, which will ruin the soup’s velvety texture.
• Vinegar is Key for Poaching: Adding a splash of white vinegar to your poaching water helps the egg whites set faster and hold their shape around the yolk, giving you a neater, picture-perfect poached egg.

What To Serve Breakfast Soup

This hearty breakfast soup is a complete meal on its own, but it pairs wonderfully with a slice of crusty, toasted sourdough or rye bread for dipping. For a larger brunch spread, serve it alongside a simple arugula salad with a lemon vinaigrette to add a fresh, peppery contrast. A small bowl of fresh berries or a side of sliced avocado can also provide a nice, light balance to the richness of the soup.

How To Store Breakfast Soup Leftovers

• Refrigerate: Store the soup separately from the toppings. Place the cooled soup in an airtight container in the refrigerator for up to 3 days. Store the bacon in a separate container. It’s best to make poached eggs fresh when serving.
• Freeze: The soup base freezes well. Allow it to cool completely and pour it into a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove. Note that the texture may be slightly different after thawing.

Martha Stewart Breakfast Soup Nutrition Facts

• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 260mg
• Sodium: 650mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 18g

Frequently Asked Questions

• Can I make this soup vegetarian? Yes, easily. To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. Sauté the leeks in butter and consider adding a pinch of smoked paprika to the soup to replicate some of the bacon’s smoky flavor.
• Can I use milk instead of heavy cream? You can use whole milk as a substitute, but the soup will be less rich and creamy. If using milk, be extra careful not to let the soup boil after you’ve added it, as milk is more prone to curdling than cream.
• My poached egg fell apart. What did I do wrong? This can happen if the water is boiling too rapidly or if the eggs are not very fresh. Use the freshest eggs possible and keep the water at a gentle, barely-there simmer. The vinegar and the whirlpool trick also help significantly in keeping the egg together.

Try More Recipes:

• Martha Stewart Hash Brown Breakfast Casserole Recipe
• Martha Stewart Breakfast Quiche Recipe
• Martha Stewart Breakfast Egg And Cheese Muffins Recipe