Potato-Leek Soup with Bacon
A warm, creamy potato-leek soup with crispy bacon, perfect for a cozy meal.
Ingredients
For the Croutons
- 2 tablespoons unsalted butter Melted and mixed with paprika.
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread Baked until golden.
For the Soup
- 4 slices bacon, chopped Crisped in the pot.
- 2 large leeks (white and light green parts only), thinly sliced
- 2 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- Preheat oven to 400°F.
- Melt 1 tablespoon butter, mix with paprika, toss with bread cubes, and bake on a sheet until golden (8–10 minutes).
Cooking
- Cook bacon in a large saucepan over medium heat until crisp (about 8 minutes); transfer to paper towels. Leave about 1 tablespoon of bacon fat in the pan.
- Add the remaining 1 tablespoon of butter, then leeks and garlic; cover and cook until soft (about 5 minutes).
- Add chicken broth, 2 cups of water, potatoes, and 1/4 teaspoon each of salt and pepper. Cover, bring to a boil, then simmer partially covered until potatoes are tender (about 10 minutes).
- Blend or purée about half the soup, return to the pot, stir in cream, and bring to a simmer.
- Add peas and cook until tender (about 3 minutes). Season with salt and pepper.
Serving
- Serve topped with croutons, bacon, and parsley.
Notes
Store soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze in containers or bags for up to three months.