creamy, smoky--delicious!
1) Remove roots, outer leaves and tops of leeks, leaving only white part. Cut white part in half lengthwise and then in 1/2 in. thick slices. Rinse well and drain.
2) Microwave potatoes according to package directions.
3) Cook bacon in large saucepan over medium heat until crisp. Remove bacon from pan; crumble. Add leeks to drippings and saute 3 min., adding 2 T broth to prevent sticking. Then saute another 4 minutes or until tender.
4) Stir in remaining broth, potatoes and salt. Gradually add milk, stirring until smooth.
5) Cook uncovered, over medium heat 10 minutes or until thoroughly heated, stirring frequently. Stir in pepper.
6) Ladle into bowls and sprinkle with crumbled bacon.
For best results, use just the white portion of the leeks. Don't cut into the green part too far - it can make the soup bitter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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