| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread
- 4 slices bacon, chopped
- 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
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
Nutrition Facts
| Calories | 446 |
| Total Fat | 25 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 91 milligrams |
| Sodium | 555 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Protein | 15 grams |
Reviews
I found the soup too watery for my liking and not enough potatoes. To remedy this, I continued to simmer and I added 2 more potatoes. The result was a nice thick soup with ample potatoes. I did omit the peas and I topped with some cheese.
Good flavor. Pretty easy to make. First time I’ve ever had leeks, they added depth of flavor. Croutons are a must. I’ll definitely make again.
When do you add the potatoes?
Simple soup that comes together quickly and has a nice depth of flavor. Don’t skip making the croutons…they definitely take it over the top.
We loved it! Reading a lot of reviews before making this recipe, I did kind of end up making it a bit different. I also made mine in the crockpot. In addition to bacon I used ham too. I sautéed the garlic, added onion and leeks in the bacon grease as well. I didn’t have heavy cream.. so I made my own with milk and butter. I left my potatoes chunky and used a medley baby potatoes mix and cut them up small. Oh yeah I didn’t even make the croutons, just topped with sour cream. Delicious!!!
A favorite soup at our house. We double the recipe and freeze containers of it for lunches.
Needed several more potatoes. But taste was good
Sublime flavor! I will be making the soup again.
Great soup! I took the advice of other reviewers and added more potatoes and less water and it turned out great. I also added a little chicken bouillon and some leftover mashed potatoes just give more flavor and make it a little thicker.
It was good. I added a little more bacon and potatoes. I also added artichoke hearts. Delicious.