Potato-Leek Soup with Bacon

By bkotowich

Ingredients

• 2 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1 1/2 c cubed crusty break
• 4 slices bacon, chopped
• 2 large leeks, white and light green parts only,
• thinly sliced
• 2 cloves garlic, chopped
• 4 c low-sodium chicken broth
• 2 medium russet potatoes, peeled and cut into
• 1/2 " pcs
• Kosher salt and freshly ground pepper
• 1/2 c heavy cream
• 1 1/2 c frozen peas (do not thaw)
• 1/4 c chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400. Make the croutons: Melt 1 tbsp butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 - 10 mins.
Meanwhile, cook the bacon in a large saucepan over medium heat unti crisp, about 8 mins. Transfer with a slotted spoon to a paper towel lined plate. Discard all but about 1 tbsp fat from the pan. Add the remaining 1 tbsp butter, then add the leeks and garlic and cover and cook until soft, about 5 mins. Add the broth, 2 c water, the potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 mins.
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 mins. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.