Potato Leek Soup
Servings: 6 Servings
Ingredients
- ½ pound bacon uncooked, chopped
- 1 tablespoon unsalted butter
- 3 leeks large in size, thinly sliced with the thick green parts discarded
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 6 cups low-sodium chicken broth low-sodium (may substitute with vegetable broth)
- 6 Idaho potatoes large in size, peeled and diced into 1-inch pieces (about 2 pounds or 5 ½ cups)
- 2 carrots large in size, peeled and sliced into ½ inch pieces
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
Instructions
- Cook the bacon in a large soup pot over low-medium heat until crispy.½ pound bacon
- Remove the bacon from the pot and set aside. Drain all but 1 tablespoon of grease.
- Add the butter and leeks, and cook until the leeks are soft.1 tablespoon unsalted butter, 3 leeks
- Add the bay leaves, salt, thyme and pepper, and cook for another minute or until the thyme becomes fragrant.2 bay leaves, 1 teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon ground black pepper
- Pour in the chicken broth, potatoes, and carrots. Bring to a boil, then reduce to a simmer.6 cups low-sodium chicken broth, 6 Idaho potatoes, 2 carrots
- Allow the soup to simmer for 20-25 minutes or until the carrots and potatoes are tender but not overly soft.
- Use an immersion blender to blend the soup a couple of times while leaving some of the potatoes and carrots whole or in large pieces.
- Pour in the heavy cream and stir to combine. Bring the soup back to a simmer and stir in the cheese until fully melted.1 cup heavy cream, 1 cup sharp cheddar cheese
- Add ¾ of the cooked bacon, and top with homemade or store-bought croutons, extra shredded cheese, the remaining bacon and freshly chopped chives if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition Facts
Potato Leek Soup
Serving Size
2 cups
Amount per Serving
Calories
605
% Daily Value*
Fat
38
g
58
%
Saturated Fat
19
g
95
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
98
mg
33
%
Sodium
1692
mg
71
%
Potassium
1208
mg
35
%
Carbohydrates
50
g
17
%
Fiber
4
g
16
%
Sugar
6
g
7
%
Protein
17
g
34
%
Vitamin A
5008
IU
100
%
Vitamin C
19
mg
23
%
Calcium
234
mg
23
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
