Healthier Creamy Leek and Potato Soup
Ingredients
The soup base
-
5
strips
bacon, diced
-
1 ½
cups
diced onions
-
3
cloves
garlic, minced
-
4
cups
sliced leeks
-
1
cup
diced carrots
-
2
tablespoons
fresh thyme, diced
-
3
tablespoons
arrowroot
-
3
lbs.
yukon potatoes, diced
-
3
cups
low sodium chicken broth
-
2
cups
2% milk
-
½
cup
plain greek yogurt
-
1
cup
cheddar cheese
-
1
unit
juice of lemon
-
to taste
salt & pepper
Optional toppings
-
to taste
shredded cheddar cheese
-
to taste
sliced green onions
-
to taste
crispy bacon
Instructions
- 1. Heat a dutch oven over medium-high heat, add bacon and cook until slightly crispy.
- 2. Remove bacon and place on paper towel.
- 3. In the same pan, add onions, garlic, and leeks, and sauté until onions are translucent.
- 4. Add carrots, thyme, and arrowroot, stirring for a few minutes.
- 5. Add in potatoes, bacon, chicken broth, and milk.
- 6. Cover and bring to a boil, then simmer for 20 minutes until potatoes are soft.
- 7. Stir in yogurt, cheddar cheese, and lemon juice, then season with salt and pepper.
- 8. Cook for an additional 5 minutes and serve.
Nutrition Facts (estimated)
Servings
10-12 cups
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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