Recipes
Potato-Leek Soup with Bacon
6 servings
45 minutes total (Active 25 minutes)
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Ingredients
- 3 large leeks, coarsely chopped
- 3 cloves garlic, coarsely chopped
- ½ teaspoon fresh thyme
- 2 lb gold potatoes
- 3 slices bacon, chopped
- 1 tablespoon olive oil
- 4 cups unsalted chicken stock (or broth)
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons fresh chives, finely chopped
- ½ cup plain nonfat Greek yogurt
Steps
- Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into ½-inch cubes.
- Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
- Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
- Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
Amount per ⅙ recipe serving: Calories 240, Total Fat 9g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 370mg, Total Carb 31g, Fiber 2g, Sugars 1g, Protein 10g, Calc 4%, Vitamin A 6%, Vitamin C 60%, Iron 10%