Ingredients for B L P Bacon Leek Potato Soup
- 2 lbs russet potatoes
- 6 cups chicken broth
- 6 slices bacon
- 2 cups sliced leeks
- 2 cloves minced garlic
- 1 cup Half And Half (substituted for heavy cream as per recipe quantity)
- Nutmeg
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 teaspoon salt
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How to Make B L P Bacon Leek Potato Soup
- Peel and cube 2 lbs russet potatoes.
- In a large saucepan or stockpot, combine potatoes and 6 cups chicken broth. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Do not drain the potatoes. Using a potato masher or immersion blender, mash potatoes to your desired consistency (chunky or smooth).
- While potatoes simmer, cook 6 slices bacon in a large, deep skillet over medium-high heat until crispy (about 8-10 minutes).
- Remove bacon and set aside, reserving 3 tablespoons of bacon grease in the skillet.
- Add 2 cups sliced leeks and 2 cloves minced garlic to the skillet with the reserved bacon grease. Sauté for 8-10 minutes, or until leeks are softened and slightly caramelized.
- Crumble the cooked bacon into the soup.
- Stir in the sautéed leeks and garlic into the mashed potatoes along with 1 cup heavy cream.
- Season generously with salt and pepper to taste. Stir to combine thoroughly.
- Serve hot, garnished with extra bacon crumbles (optional) and a side of crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
18g
Fat
44g
Carbs
19g
