I hope that soup is appropriate for some of you right now because for me it’s just wishful thinking for the time being. It is officially 9000° here with a million percent humidity and I am OOOOOOOOOoooooover it. I want. To open. The windows.
And for dinner I want to eat soup.
I guess being prepared couldn’t hurt, right?
I feel like this time of year is all about being prepared. I spend the afternoon preparing for snacks and an evening meal. I spend the evening preparing for the morning. I spend the morning trying to stay caught up and preparing my work for the next day (Ha. As if i could ever check off all the things). And you know, it kinda makes me appreciate Saturdays with ZERO preparation all the more.
Unless there is yard work. Yard work in this heat is no good (I’m speaking as if I actually have to mow the grass or something — I don’t).
Sometimes preparing things like soup can seem a little bit tedious. Kind of a time consuming or arduous task. Ever made beef stock? Yeah like that.
But THIS soup is anything but tedious. It comes together completely in less than an hour which is pretty great considering that includes potato cooking time. The preparation is kind of relaxing instead of feeling like a never-ending to-do list (of which I have about 5). And the results are totally satisfying. Who doesn’t love potato soup?!
My boys will not eat soup. Even Chad is on the fence. Which is usually fine because I love soup and um… more for me.
Unfortunately potato soup does not fall into the “I’ll pass” category. It’s hearty and filling and so full of leek flavor and also — bacon.
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.
- 12 ounces bacon, cut into 1" pieces
- 2 tablespoons unsalted butter
- 2 large leeks, trimmed and cut into 1" pieces
- 1 tablespoon flour
- 3 cups low sodium chicken broth
- 3 cups 2 % milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup white cheddar cheese
- 6 cups potatoes, scrubbed, peeled, and diced into 3/4 - 1" pieces
- 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.
- Cook the leeks over medium heat for about 15 - 20 minutes. You want them to be tender but NOT at all mushy.
- Add in the flour, stir, and cook until it's dissolved.
- 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).
- Salt and pepper to taste and garnish with the bacon and cheese.
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Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 841mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 24g
An excellent tutorial on How to Clean Leeks from Simply Recipes
For this recipe I referenced The New Best Recipe Revised Edition from the Editor’s of Cook’s Illustrated.