Creamy Red Potato Leek Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
YIELD: 6-7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
  • Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
  • Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
  • Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
  • Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
  • Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.
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