Creamy Potato Leek Soup
A luxurious, velvety soup with delicate leeks and savory bacon that creates a depth of flavor requiring no additional toppings - perfect as a satisfying meal or elegant first course.
Servings 8
Calories 308kcal
Ingredients
- 2 cups sliced leeks
- 4 ounces bacon sliced into 1/2 inch pieces
- 2 tablespoons butter optional
- 2 1/2 pounds potatoes washed, peeled, and cut into chunks
- 24 ounces chicken stock
- 12 ounces water
- 8 ounces heavy cream
- salt and pepper to taste
Instructions
- In a large soup pot, add the sliced leeks and bacon. Cook on medium heat until leeks are transparent. If you are using very lean bacon, you may need to add 2 tablespoons of butter. It’s important that the leeks should not burn. (If there is not enough fat from the bacon that is rendered out, the leeks will burn.)
- Add the potatoes to the pot and then add the chicken stock. If all of your chicken stock fully covers the potatoes, then you do not need to add additional water. Cook potatoes until tender - this will take about 15-20 minutes.
- When the potatoes are fully cooked remove a cup or two of the liquid and puree the soup using an immersion blender. If you do not have an immersion blender, you can use a regular blender.
- Add heavy cream and stir. Taste and season with salt and pepper.
Video
Nutrition
Calories: 308kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 271mg | Potassium: 764mg | Fiber: 3g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 19.1mg | Calcium: 78mg | Iron: 5.3mg
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