- 4
- 40 mins
- 80 mins
Ingredients
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika
- 1 1/2 c cubed crusty bread
- 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" pieces
- Kosher salt and freshly ground pepper
- 1/2 c heavy cream
- 1 1/2 c frozen peas
- 1/4 c chopped fresh parsley
Preparation
Step 1
Preheat oven to 400 degrees F. Make the croutons: melt 1 tbsp butter, then mix with 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 until crisp, about 8 mins. Transfer with a slotted spoon to a paper towel lined plate. Discard all but 1 tbsp fat from the pan. Add the remaining 1 tbsp butter, then add the leeks and garlic; cover and cook until soft, about 5 mins. Add the broth, 2 c water, the potatoes and 1/4 tsp salt and pepper, each. 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, 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 croutons, bacon and parsley.