Potato and Leek Soup
 
Prep time
Cook time
Total time
 
This creamy, potato and leek soup, is easy and delicious and oh so comforting.
Author:
Recipe type: Soup
Cuisine: American
Serves: Serves 5-6
Ingredients
  • 3 lbs Russet Potato, peeled and diced small
  • 1 medium Leek, diced (about ⅓ cup total)
  • 1 - 32oz Vegetable or Chicken Stock (depending of if you are vegetarian or not)
  • 1 - 15oz can of White Kidney Beans, drained
  • 1 lb of bacon (can use regular or turkey bacon)
  • ½ cup Half and Half
  • 2½ tsp Salt
  • 1¼ tsp Black Pepper
  • 1 tsp Garlic Powder
  • ½ tbsp of Coconut Oil or Grape Seed Oil
Instructions
  1. Cook bacon until crispy, cut into small pieces and set aside
  2. Peal and dice Potatoes
  3. Cover Potatoes with cold water in a large soup pot and bring to a boil
  4. Boil Potatoes until fork tender (10 - 15 minutes depending on size of potatoes)
  5. Drain Potatoes
  6. In the pot, drizzle the oil and sauté the Leek for about 3 minutes or until soft
  7. Place half of the Potatoes back into the pot along with the sautéed Leek
  8. Place other half of Potatoes and the drained Beans in a large bowl, with ½ cup of Stock
  9. Use an immersion blender to blend until smooth (If you do not have an immersion blender, use a regular blender)
  10. Place the blended mixture back into the pot and add 3 cups of stock, stir to blend together
  11. Add Salt, Pepper, and Garlic Powder, stir to blend
  12. Simmer over medium heat for 10 minutes, turn off heat and add the ½ cup of Half and Half
  13. Serve with crispy bacon on top, if so desired.
Recipe by Dinners Swerved at https://dinnersswerved.com/potato-and-leek-soup/