Cheesy Potato Bacon Leek Soup Recipe
A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!
Servings: 6 people
- 4 large red potatoes peeled and cubed
- 4 cups chicken broth
- 1 pound bacon cut into 1 inch pieces
- 3 leeks thinly sliced
- 1 cup heavy cream
- ¼ teaspoon garlic powder
- salt and pepper to taste
- ½ cup shredded cheddar cheese
- 2 Tablespoons cornstarch (more if needed)
In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.
Calories: 1071kcal | Carbohydrates: 50g | Protein: 9g | Fat: 94g | Saturated Fat: 41g | Cholesterol: 136mg | Sodium: 814mg | Potassium: 1365mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1440IU | Vitamin C: 38mg | Calcium: 154mg | Iron: 3mg