Description
A rich and creamy potato leek soup topped with crispy bacon for added crunch and flavor. Perfect for a comforting meal.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 slices of bacon, chopped
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside.
- In the same pot, melt butter and sauté onion, leeks, and garlic until soft.
- Add diced potatoes and broth. Bring to a boil, then simmer until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, topped with crispy bacon and fresh parsley.
Notes
- Use Yukon Gold potatoes for the creamiest texture.
- For a lighter version, substitute half-and-half for heavy cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg