Photo: Potato-Leek Soup With Bacon Recipe
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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By adfreeman10
USA and Germany
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.
By KRickey
Redondo Beach
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!
By jennybantz_9859215
Brooklyn, NY
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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