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Potato-Leek Soup With Bacon
Potato-Leek Soup With Bacon
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 446
- Total Fat
- 25 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 91 milligrams
- Sodium
- 555 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
Share This Recipe
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 446
- Total Fat
- 25 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 91 milligrams
- Sodium
- 555 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 15 grams
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.
Cook’s Note
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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