Potato-Leek Soup with Bacon

161
Potato-Leek Soup with Bacon

Photo by bkotowich


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp unsalted butter

  • ½

    tsp smoked paprika

  • 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

  • ½

    " pcs

  • Kosher salt and freshly ground pepper

  • ½

    c heavy cream

  • c frozen peas (do not thaw)

  • ¼

    c chopped fresh parsley

Directions

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.


Nutrition

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