"This is a hearty version of a winter classic, using smoked turkey legs or thighs."

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Name: Meaty Potato Leek Soup
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 smoked turkey legs; 2 48 ounce can chicken broth; 6 slices bacon coarsely chopped; 6 large russet potatoes coarsely chopped; 3 large leeks sliced; 1 teaspoon dried thyme leaves; salt and pepper to taste; 1 cup heavy cream

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INGREDIENTS

2 smoked turkey legs
2 48 ounce can chicken broth
6 slices bacon ; coarsely chopped
6 large russet potatoes ; coarsely chopped
3 large leeks ; sliced
1 teaspoon dried thyme leaves
salt ; and pepper to taste
1 cup heavy cream

INSTRUCTIONS

2. Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.

3. Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

4. Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.

NOTES

Prep Time: 20 Min
Cook Time:1 Hr 15 Min
Ready In: 1 Hr 35 Min
Servings 12

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Meaty Potato Leek Soup

2 smoked turkey legs
2 48 ounce can chicken broth
6 slices bacon coarsely chopped
6 large russet potatoes coarsely chopped
3 large leeks sliced
1 teaspoon dried thyme leaves
 salt and pepper to taste
1 cup heavy cream

1.	Place the turkey legs into a large soup pot, and pour in chicken stock. Bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside. 
2.	Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes. 
3.	Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 
4.	Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.

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Nutrition

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Serving Size: 1 Serving (1097g)
Recipe Makes: 6 Servings

Calories: 1729
Calories from Fat: 675 (39%)

Amt Per Serving		% DV

	Total Fat 75g	100 %
	Saturated Fat 24.6g	123 %
	Monounsaturated Fat 27.8g
	Polyunsanturated Fat 15.8g
Cholesterol 427.7mg		132 %
Sodium 1020.8mg		35 %
Potassium 2898.3mg		76 %
Total Carbohydrate 77.5g		23 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 71.8g
Protein 177.7g		254 %
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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Calories per serving: 1729

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