Potato Leek Soup with Bacon

 This delicious potato soup is paired with leeks and peas...and bacon!

Although not my first recipe I've made with leeks, they are still a pretty new-to-me food. I am fairly certain I like them and really want to use them more. I know it sounds weird, but this soup tastes so fresh and simple and it's truly wonderful. I prefer soups like this for days where it is a little warmer. Of course, bacon is just the icing on the cake here!

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What you need:

• 4 slices bacon, chopped
• 2 large leeks, white and light green parts sliced thinly
• 2 cloves minced garlic
• 4 cups chicken broth
• 2 cups water
• 2 medium russet potatoes, peeled and cubed
• Salt and pepper
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas
• 1/4 cup chopped fresh parsley 
• Sliced baguette

Directions:

1. In a large saucepan, cook bacon over medium heat until crispy. Using a slotted spoon, remove to a paper towel-lined plate. Then remove all but 1 Tbsp. bacon grease from saucepan.
2. Add remaining 1 Tbsp. butter, leeks, and garlic. Cover and cook for about 5 minutes over medium heat.
3. Add broth, water, potatoes, and salt and pepper. Cover and bring to a boil over high heat. Then reduce heat to medium and simmer for about 10 minutes, or until potatoes are fork tender.
4. Remove half the soup and puree and then return to pot.
5. Add heavy cream and bring to a simmer. Once simmering, add peas and cook for another 3 minutes or until peas are tender.
6. Season with salt and pepper to taste. Then serve topped with bacon and fresh parsley with a slice of baguette on the side.

Recipe from Food Network Magazine

Since soup is a weekly occurrence, I have plenty of soup recipes I make. This is the only other soup recipe I have on the blog with potatoes and leeks and it is this IPA Loaded Baked Potato Soup. Tonight, we're actually having a new potato soup and I'm really excited about it. I hope this Loaded Potato Soup from Tracey's Culinary Adventures is as good as it looks!

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