A creamy leek soup with crispy bacon, made with potatoes and chicken broth.
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Gather these ingredients — no prep needed yet.
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.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat.
Serve hot.
Fresh ideas for meal planning, recipes, and your kitchen — brought together on Plan n Cook.