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Creamy Potato Leek Soup with Bacon

Creamy Potato Leek Soup with Bacon seamlessly combines the complementing flavors of potatoes, leeks, celery, spices and broth with the bold flavor twist of bacon to serve up an irresistible bowl of goodness. Even better, because this soup uses those less-than-sexy winter veggies that are in season right now, it’s easy on your budget as well.

  • Author: Jessica Beacom
  • Prep Time: 15 min.
  • Cook Time: 30 min.
  • Total Time: 45 min.
  • Yield: 4 servings (serving size 1½ cups 1x
  • Category: Soup, Whole30

Ingredients

  • 1 Tbsp. ghee, olive oil or avocado oil
  • 1 large leek, thinly sliced (white and light green parts only; about 3 cups)
  • 2 celery ribs, finely diced
  • ½ medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¾ tsp. dried thyme (or 2 tsp. fresh thyme leaves)
  • ½ tsp. dried parsley (or 1½ tsp. fresh parsley)
  • ½ tsp. salt, plus more to taste
  • 2 lbs. red potatoes, cut into ½-inch cubes with skin intact
  •  3 – 3 ½ cups chicken or vegetable broth, divided
  • 4 strips crisp-cooked bacon
  • Optional: Chopped parsley and/or chives, fresh cracked black pepper or red pepper flakes

Instructions

Stovetop Directions:

  1. Place a large pot or Dutch oven over medium-high heat. When pot is hot, add ghee or oil and wait for it to start to shimmer before adding the leeks, celery, and onion. Cook, stirring occasionally, for 7-8 minutes or until onions start to soften.
  2. Add garlic, stir and cook another 30 seconds or until fragrant.
  3. Add remaining ingredients (except bacon and optional garnish) reserving ½ cup broth for later. Bring just to a boil then lower the heat to maintain a vigorous simmer and cover with a lid.
  4. Cook for 20-22 minutes or until potatoes are very tender. Remove from heat and ladle half of the soup to the container of the blender.
  5. Secure lid in place and blend until soup is creamy with some chunks remaining (unless you want it really creamy, then continue to blend to your liking).
  6. Carefully remove blender lid and pour blended soup back into the pot. Stir in additional ½ cup broth, if needed, to thin soup to desired consistency. Taste and season with additional salt if needed. Stir in bacon and garnish with optional chopped parsley and/or chives and fresh cracked black pepper before serving.

Instant Pot Directions:

  1. Select ‘saute’ function. When pot is hot, add ghee or oil and wait for it to start to shimmer before adding the leeks, celery, and onion. Cook, stirring occasionally, for about minutes or until the onions start to soften.
  2. Add garlic, stir and cook another 30 seconds or until fragrant.
  3. Add remaining ingredients (except bacon and optional garnish) reserving ½ cup broth for later.
  4. Lock lid in place and set vent valve to ‘sealing’ position. Cook for 13 minutes at high pressure. When cooking time is up, allow 5 minutes of natural release before flipping vent valve to ‘venting’ position to release any residual pressure.
  5. Remove lid from Instant Pot, transfer half of the soup to the container of the blender.
  6. Secure lid in place and blend until soup is creamy with some chunks remaining (unless you want it really creamy, then continue to blend to your liking).
  7. Carefully remove blender lid and pour blended soup back into the pot. Stir in additional ½ cup broth, if needed, to thin soup to desired consistency. Taste and season with additional salt if needed. Stir in bacon and garnish with optional chopped parsley and/or chives and fresh cracked black pepper before serving.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 325
  • Sugar: 5 g
  • Sodium: 500 mg
  • Fat: 7 g
  • Carbohydrates: 50 g
  • Fiber: 7 g
  • Protein: 11 g