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Potato-Leek Soup With Bacon
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| Recipe courtesy Food Network Magazine Prep Time: 20 minInactive Prep Time: -- Cook Time:20 min Level: Easy Serves: 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 | |
| freshly ground pepper | |
| 1/2 cup | heavy cream |
| 1 1/2 cups | frozen peas, (do not thaw) |
| 1/4 cup | chopped fresh parsley |
Directions:
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.
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
Photograph by Antonis Achilleos
Copyright 2012 Television Food Network G.P.
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