Bacon Potato Leek Soup
Sautéed bacon and the sweet flavor of leeks perfectly complement a creamy, velvety soup like this.
Ingredients
- 6 slices bacon diced
- 1 medium onion chopped
- 3 large leeks white and light green parts only, cleaned and sliced
- 3 cloves garlic minced
- 5 large Yukon Gold potatoes peeled and diced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- In the same pot with bacon drippings, add chopped onion and leeks. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
- Stir in the heavy cream and simmer for an additional 10 minutes. Return the cooked bacon to the pot. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with additional crispy bacon or chopped chives if desired.
Nutrition
Calories: 387kcalCarbohydrates: 36gProtein: 9gFat: 24gSaturated Fat: 12gSodium: 1434mgFiber: 4g
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