|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal.
- 4 slices bacon
- 2 large leeks (white part only, cleaned, thinly sliced)
- 1 medium onion (diced)
- 2 tablespoons butter
- 1 tablespoon olive oil (extra virgin)
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups potatoes (diced)
- 2 cups half-and-half (or whole milk)
- 1 tablespoon parsley (fresh chopped)
- Salt to taste
- Black pepper, to taste
- Garnish: fresh chopped parsley (or thinly sliced green onion tops)
Gather the ingredients.
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off.
Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes.
Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened.
Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally.
Stir in half-and-half or cream and heat through.
Add the chopped parsley and salt and pepper to taste.
Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.