Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
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vybes Marvic
[email protected]This soup is just okay. It's not bad, but it's not great either.
Malak Nimat
[email protected]I'm not a big fan of potato soup, but this one is really good. The leeks and bacon add a lot of flavor.
Jairo Petekci
[email protected]This soup is very easy to make and it's packed with flavor. I love that I can use up leftover bacon in it.
riaz amran
[email protected]I made this soup for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
DBROW PLANDO46
[email protected]This soup is amazing! I've made it several times and it's always a hit. It's so creamy and flavorful, and the bacon adds the perfect touch of smokiness.