Creamy Potato Leek Soup II recipe

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Ingredients

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

Nutrition Info

739.2 calories
carbohydrate: 58.2 g
cholesterol: 109.1 mg
fat: 49.5 g
fiber: 7 g
protein: 16.7 g
saturatedFat: 20.6 g
servingSize: -
sodium: 1311.3 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

  2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Recipe Yield

6 servings

Recipe Note

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

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