Cheesy Potato Bacon Leek Soup Recipe
A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!
Serving6 people
Ingredients
- 4 large red potatoes, peeled and cubed
- 4 cups chicken broth
- 1 pound bacon, cut into 1 inch pieces
- 3 leeks, thinly sliced
- 1 cup heavy cream
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- ½ cup shredded cheddar cheese
- 2 Tablespoons cornstarch, (more if needed)
Instructions
- In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
- When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.
Nutrition
Calories: 1071 kcal · Carbohydrates: 50 g · Protein: 9 g · Fat: 94 g · Saturated Fat: 41 g · Cholesterol: 136 mg · Sodium: 814 mg · Potassium: 1365 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 1440 IU · Vitamin C: 38 mg · Calcium: 154 mg · Iron: 3 mg