Potato Leek Soup

• servings: 6 servings
• total time: 40 minutes

Ingredients

3 tablespoons butter

2 slices bacon (, chopped)

2 large leeks (,, the white and light green part only, chopped)

2 pounds yukon gold potatoes (, peeled and chopped)

4 cups chicken stock (, or vegetable broth)

2 bay leaves

4 sprigs fresh thyme (, or 3/4 teaspoon dried thyme)

Freshly cracked pepper and salt

1/2 cup white wine

1 cup heavy cream (can substitute whole milk)

crushed red pepper flakes (, optional)

Directions

Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.

Stir in white wine to deglaze the pan. Add stock, bay leaves, and thyme then season generously with salt and pepper.

Simmer until the potatoes are very soft. Remove bay leaves. Blend the soup with an immersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.

Soup will thicken slightly as it cools.

Nutrition

• Calories: 382 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 65 mg
• Sodium: 308 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 9 g