This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2007
- 3 tablespoons vegetable oil
- 2 leeks thinly sliced
- 1 celery stalk diced
- 1 carrots diced
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 1/4 teaspoon pepper
- 2 Yukon Gold potatoes peeled & chopped
- 3 cups sodium-reduced chicken stock
- 2 thick slices bacon
- 1/4 cup shredded Cheddar cheese
- 2 tablespoons minced fresh parsley
MethodIn Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Nutritional facts Per each of 6 servings: about
- Sodium 589 mg
- Protein 6 g
- Calories 206.0
- Total fat 10 g
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 8.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 24.0
- Vitamin C 20.0