Potato and Leek Soup

Ingredients:

• 4 slices bacon, chopped
• 2 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas (do not thaw)

Directions:

1. Cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. To the bacon fat add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

2. Puree half the soup with the immersion blender or in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the bacon.

I serve this soup with Gruyere cheese toast! 🤤