Description

This Leek and Potato Soup is a delightful combination of smooth potatoes and fragrant leeks. It’s easy to prepare and makes for a comforting meal, ideal for chilly days or a quick dinner at home.

Ingredients

Scale

4 tablespoons butter
1 large onion chopped
3 leeks (white and lightest green parts only) cleaned and sliced
3 large baking potatoes peeled and cut into cubes
4 cups chicken broth
½ cup half and half or heavy cream
Salt and ground black pepper to taste
4 slices bacon
4 slices whole wheat bread
2 tablespoons butter
Salt and black pepper to taste
2 tablespoons fresh chives snipped

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Instructions

Melt the butter in a large saucepan or Dutch oven over medium heat.
Add the onion, leeks, and potatoes. Saute for 5-6 minutes, stirring gently, until softened but not browned.
Pour in the chicken broth and bring to a boil.
Reduce the heat, cover, and simmer for 20-30 minutes, or until potatoes are tender.
Remove from heat and blend the soup to your desired smoothness using an immersion blender or food processor. Stir in half-and-half or cream, then season with salt and pepper to taste.
While the soup cooks, prepare the bacon and croutons.
Cook the bacon in a skillet until crispy. Crumble and set aside.
For the croutons, remove the bread crusts, cut into cubes, and toast in a skillet with melted butter, seasoning lightly with salt and pepper until golden and crispy.
Serve the soup in bowls, topped with croutons, crumbled bacon, and fresh chives.

Notes

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Adjust the consistency of the soup by adding more or less cream based on your preference.
The croutons can be made in advance for quicker assembly.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg