Potato-Leek Soup With Bacon

Food Network Kitchens

Recipe courtesy Food Network Magazine

Picture of Potato-Leek Soup With Bacon Recipe Photo: Potato-Leek Soup With Bacon Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 43 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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

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Newest Ratings and Reviews

Read all 43 reviews

  • on January 04, 2013

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    I read the other reviews and it seems no one saw that there is no water listed in the ingredients. However, in the directions it does state add 2 cups water (contradiction. I have for many years now used stock instead of water for potato and leek soup. Julia's original recipe used only water and no garlic. It is good both ways, I just think the stock adds a depth of flavor and I love garlic. There are many ways to vary the simple potato and leek soup. This one is fine but not worth five stars.

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  • on December 02, 2012

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    Everybody loved this soup, even my husband who generally hates soup for dinner. I made a couple of minor tweaks: after putting the leeks and garlic in the bacon fat/butter, I deglazed with a glug of chardonnay. I also added the smoked paprika to the soup since I did not make the croutons. I also used fat free half and half and only used 4 cups chicken stock (no water. Delish!

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  • on April 07, 2012

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    Great spring soup! I used three medium Yukon Golds, 4 minced garlic cloves, and did two cups of broth (regular, not low sodium and one cup of water. The flavor is great -- I think these adjustments helped avoid the bland or watery problems others had. Our leeks were also fresh from the spring farmer's market, which always helps. Bon appetit!

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