Creamy Leek And Potato Soup With Bacon Recipe
Creamy Leek And Potato Soup With Bacon Recipe - quick and easy to make, smooth and flavorful, perfect for lunch or dinner. This soup could be made year round and keeps well in the fridge or freezer. Kid friendly. perfectly seasoned, warm, topped with crunchy and flavorful bacon.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 leek 1 large or 2 small, about 1 1/2 lb
- 2 cloves garlic
- 2 lb potatoes Yukon gold, peeled, cut into small cubes
- 1/2 tsp Summer savory or thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable stock
- 1/2 cup heavy cream or whole milk
- 4 slices bacon cooked and chopped
- chopped parsley for garnishing
Instructions
- Wash and clean leeks. Cut off the dark green part and discard. Cut in half and chop.
- Heat olive oil over medium heat. Add leeks. Cook for 3-4 minutes, stirring frequently until soft. Add garlic and cook for 1 minute.
- Add potatoes and stock. Season with salt, pepper and summer savory (thyme). Cover and simmer for 20 minutes, until the potatoes are fully cooked. Turn off the heat.
- Using an immersion blender, blend until smooth. Stir in the heavy cream. Add some water, if the soup is too thick.
- To serve, top with bacon and chopped parsley.
Video
Nutrition
Calories: 278kcal | Carbohydrates: 24g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 943mg | Potassium: 695mg | Fiber: 4g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 19.6mg | Calcium: 78mg | Iron: 5.4mg