Potato Leek Soup
I love a good chunky soup and bacon leek soup is no exception! The potatoes have the perfect mouthfeel - it's a family winner!
Ingredients
- ½ lb bacon diced
- 2 leeks diced, about 5 cups
- 4 cups potato slices ¼-inch thick
- 2 cups cooked white navy beans or 1 can drained and rinsed
- 1 tablespoon dried thyme
- 2 quarts chicken broth
- Salt and pepper to taste
Instructions
- In large Dutch oven over medium heat, stir bacon around until it's how crisp you like bacon bits.
- Add leeks and stir to coat and begin to soften.
- Add potatoes, white beans, and thyme and stir to combine. Stir in broth and bring to a simmer.
- Reduce heat and gently simmer for 15-20 minutes. Check that potatoes are cooked and add salt and pepper to taste.
Notes
- To clean leeks for using, slice in half longways. Either rinse very well like you would celery stalks, or dice and add to a large bowl of water. Swish around and remove leeks with your hands. Repeat until the water is clean.
Nutrition
Calories: 302kcalCarbohydrates: 37gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 23mgSodium: 1370mgPotassium: 774mgFiber: 6gSugar: 3gVitamin A: 407IUVitamin C: 24mgCalcium: 77mgIron: 3mg
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