POTATO LEEK SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Potato Soup
Cuisine: American
Serves: 4-6
Ingredients
  • 3 slices bacon, cut into small pieces
  • 2 lbs Yukon Gold potatoes, diced into ½-inch thick
  • 3 large leeks, white and light green parts cut into small pieces
  • 1 bay leaf
  • 3 sprigs of fresh thyme (or ½ teaspoon of dried)
  • 4 cups (32 oz.) of low sodium chicken broth
  • ¼ cup of heavy whipping cream
  • Salt and pepper to taste
Instructions
  1. Cook the bacon in a large pot until crispy, medium heat. Take out the crispy bacon, save them to sprinkle on top of the soup later.
  2. Add the chopped leeks into the bacon fat, stir. Cook until the leeks are softened.
  3. Add diced potatoes. Season with 1 teaspoon of salt and about ½ teaspoon of pepper.
  4. Add chicken broth, bay leaf and thyme. Turn up the heat to medium high, bring it to a boil and then lower the heat and let it simmer for about 20 minutes or until the potatoes are cooked through.
  5. Remove and discard the bay leaf and thyme sprigs.
  6. Use an immersion blender to puree the soup. Keep blending until you get the consistency that you like.
  7. Taste to see if it needs more salt or pepper. Add about ¼ cup of heavy whipping cream. Stir until combined. Serve with crispy bacon on top. Garnish with some parsley leaves (optional).
Notes
If you don't have an immersion blender, you can use a regular blender to puree the soup.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/potato-leek-soup/