Creamy Potato Leek Soup with Bacon
Ingredients
The soup
-
4–5
strips
bacon
-
1
large
leek
-
2
ribs
celery
-
½
medium
yellow onion
-
5
cloves
garlic
-
¾
teaspoon
dried thyme
-
½
teaspoon
dried parsley
-
½
teaspoon
salt
-
2
pounds
red or Yukon gold potatoes
-
3
cups
chicken or vegetable broth
Optional garnishes
-
to taste
chopped parsley
-
to taste
chives
-
to taste
fresh cracked black pepper
-
to taste
red pepper flakes
Instructions
- Cook the bacon in a pot until crisp, then set aside.
- Sauté the leek, celery, and onion in the bacon drippings until softened.
- Add garlic and cook until fragrant.
- Add the remaining ingredients except bacon and some broth, then bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Blend part of the soup until creamy, then return it to the pot.
- Stir in the reserved broth if needed, season with salt, and add the bacon.
- Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
261
Total fat
5g
Total carbohydrates
45g
Total protein
12g
Sodium
588mg
Cholesterol
60mg
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