Potato Leek Soup with Bacon
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Cook time: 
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Serves: 6
The best soupy comfort food! This version of Potato Leek Soup is a little lighter with low sodium chicken broth and low fat milk, but is still full of amazing potato cozy flavor... and BACON.
  • 5 slices of lean bacon, cut into 1" pieces
  • 2 tablespoons unsalted butter
  • 4 cups washed leeks, trimmed and cut into 1" pieces
  • 1 tablespoon flour
  • 2 cups low sodium chicken broth
  • 2 cups 2 % milk
  • ½ teaspoon garlic powder
  • ½ cup white cheddar cheese
  • 5-6 cups potatoes, scrubbed, peeled, and diced into ¾ - 1" pieces
  • salt & pepper to taste
  • crumbled bacon and cheese to garnish
  1. In a large stock pot cook the bacon until it's cooked but not crisp. Drain all the excess fat except for about a tablespoon. Add the butter, let it melt, and add all the leeks.
  2. Cook the leeks over medium heat for about 15 - 20 minutes. You want them to be tender but NOT at all mushy.
  3. Add in the flour, stir, and cook until it's dissolved.
  4. Turn the heat up to high and whisk in the broth and then the milk. Toss in the garlic powder and cheese, stir until it's melted, and then add the potatoes. Bring the liquid up to a boil and then drop the heat, cover, and simmer until the potatoes are fork tender (7 - 10 minutes).
  5. Salt and pepper to taste and garnish with the bacon and cheese.
Recipe by Sugar Dish Me at https://www.sugardishme.com/potato-leek-soup-bacon/