Ingredients
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread
- 4 slices bacon, chopped
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon 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 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon 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 minutes.
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 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
Photograph by Antonis Achilleos

Photo: Potato-Leek Soup With Bacon Recipe



















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 28 reviews
By Chef #710209
Nashville TN
on February 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Was delicious, a litle watery, so will decrease liquid amt next time which will be REAL SOON. Added the left overs (about 1 cup to a chicken pot pie that really flavord the pie!
By my kitchen 11797741
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really enjoyed making this as well as eating it....I hate those people who totally change the recipe around......well I'm one of those today. Instead of bacon I used smoked sausage, cut up about half a pound, also I only used about 41/2 cups of chicken broth no water, I used 4 large russet potatoes left the cream at 1/2 cup, added some smoked paprika and cajun seasoning to my soup, with some corn kernels and shrimp about half a pound, used a small amount of corn starch to thicken it just a bit.....so after all that It was very tasty I must say!!
By quisibug
Stuart, FL
on February 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG!! Really????? This is insane good...Have made another potato leek soup for years and loved it, but this??? Over the top good...and added only another 1/4 tsp salt to the soup after peas were added, since bacon waiting on the sidelines. Thank you! An awesome addition...
Read all 28 reviews