2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 c 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 cup frozen peas (do not thaw)
1/4 c chopped fresh parsley
Instructions
Preheat oven to 400 degrees. Make the croutons- melt 1 tbsp butter, then mix with the paprika in a bowl. Add the bread cubes and toss, spread on baking sheet and bake until golden, 8-10 minutes.
Meanwhile, cook the bacon until crisp, drain on toweled plate. Discard all but 1 tbsp from drippings. Add the remaining 1 tbsp 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 tsp 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 filter cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add peas and cook until tender, about 3 minutes. Season with salt and pepper. Served topped with croutons, bacon and parsley.
Originally Submitted
8/22/2012
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