Potato Leek Soup with Bacon Recipe
Every week at the grocery store I like to buy a new vegetable that I’ve never cooked with before. This week was leeks! My mom told me they’re great in soups, so I whipped a recipe up. This soup is so delicious, creamy and full of vegetables. I substituted low fat milk instead of heavy cream, and used turkey bacon for a topping to making it less fattening.
Full recipe & instructions under the cut!
3 leeks, thinly sliced and rinsed
1 medium sized onion of your choice, sliced
3 white potatoes, peeled & sliced
2 stalks of celery, chopped
3 cloves of garlic, finely chopped
2 cans of chicken broth
1 cup of milk
Salt, pepper, cayenne, dried dill
1 package of turkey bacon
3 chives, thinly sliced
1. Heat up a few tablespoons of olive oil or butter in a large pot. Over medium-high heat, place your leeks, onions, celery, garlic, and some salt in the pot. Stir occasionally until the vegetables begin to soften.
2. Meanwhile, chop up your turkey bacon and drop it into a skillet with a tiny bit of oil. Stir frequently until crispy, pour onto a paper towel and set aside.
3. Add potatoes and broth. Add more salt, peppers, a few dashes of cayenne, and a couple dashes of dill. Stir, cover, and let the mixture lightly boil for about 15-20 minutes.
4. When the potatoes are soft, break up the entire soup with a spoon or potato masher. Transfer soup into a blender and puree smooth.
5. Return to pot and stir in milk over medium heat. Continue to cook for 5-10 minutes. Taste and adjust seasonings.
6. Pour soup into bowls, top with bacon bits and chives.