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.
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 232 (51%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 39.3mg||12 %|
|Sodium 698mg||24 %|
|Potassium 1307.3mg||34 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 27g|
|Protein 32.1g||46 %|
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.
Calories per serving: 455
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