Creamy Potato and Leek Soup

By polloazul

Ingredients

• 8 potatoes, peeled and cubed
• 4 cups fat-free, reduced-sodium chicken broth
• 1 pound bacon, cut into 1-inch pieces
• 2 large leeks, sliced
• 1 cup 1% milk
• 1/2 teaspoon ground white pepper

Details

Servings 8
Adapted from runs-with-spatulas.com

Preparation

Step 1

Add potatoes and chicken broth to a large saucepan over medium-high heat. Bring to a boil. Cook until potatoes are tender, about 15 minutes.

Meanwhile, add bacon to a large skillet. Cook over medium high heat until cooked through, but not crispy. Remove the bacon to a paper towel-lined plate. Drain, reserving 3 tablespoons of drippings in the pan. Add leeks to the same pan, and saute for 8-10 minutes.

When potatoes are done, reduce heat to low and stir in 3/4 of the leeks and the milk. Using an immersion blender (or transfer in batches to a regular blender), puree the mixture until soup reaches desired consistency. (Can leave as many or as few potato chunks as desired.) Stir in bacon, remaining leeks, and pepper. If soup becomes too thick, add more milk. Serve hot.