Creamy potato soup that's easy on the budget and feeds the whole family
Place rough chopped bacon into a large soup pot and cook over medium heat, stirring occasionally to render off the fat and brown the bacon (about 10 minutes). Meanwhile, rinse leeks well to remove dirt and cut each leek lengthwise in half and then across each half to create half moons. Peel potatoes and cut into 2 1/2 inch cubes. When bacon is browned and fat rendered, drain off fat (reserving 2-3 Tbsp), add leeks and finely diced garlic to pot and reserved bacon fat. Reduce heat to medium low and sweat leeks down to less than half their origional bulk (stirring occasionally). Add potatoes and chicken broth, enough to cover potatoes and increase heat to medium high heat until liquid begins to boil. Reduce heat and lightly boil until potatoes are fork tender. Turn off heat, add condensed milk and puree using an imersion blender or potato masher. Season with salt and pepper. Serve topped with parmesan cheese and croutons.
Remember, you're not baking so your measurements do not need to be exact. Have fun with this recipe and add what you'd like to make it your own.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 92 | ||
Calories from Fat: 22 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 36.1mg | 1 % | |
Potassium 108.2mg | 3 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.7g | ||
Protein 2.3g | 3 % | |
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: 92
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