Description
A comforting and creamy potato leek soup topped with crispy bacon for added crunch and flavor.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced leeks and sauté until softened.
- Add diced potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream, salt, and pepper.
- Simmer for another 5 minutes.
- Serve hot, topped with crispy bacon.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American