This is a very flavorful soup that even the non-veggie eaters will enjoy. It originally came from The Food Network and I added my own touches. The mushrooms add a meaty component to the soup. So if you and your guests like mushrooms, add them. NOTE: *Focaccia Croutons from Costco work great with this soup if you don't feel like making your own. *Or any crouton you like will work
Source: Found it in a magazine
1. Croutons: Preheat the oven to 400 degrees. To make the croutons: Melt the butter, then mix with the paprika in a bowl. Add the bread and toss. Spread on a baking sheet and bake until golden, 8-10 minutes.
2. Soup: Cook the bacon in a large saucepan over medium heat stirring occasionally until crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel lined plate. Discard all but 2 tablespoons of the fat remaining in the pan. Add the butter then the leeks, garlic, onion. Cover and cook until soft, about 8 minutes. Add the broth, water, the potatoes, bullion and salt and pepper (about a 1/2 tsp. each); cover and bring to a boil over high heat. Reduce heat to med-low and simmer, partially covered, until the potatoes are just cooked through, about 10 minutes.
3. Puree half the soup in a blender in batches. Do not fill over 1/2 full. Then return to pot. Add the cream and bring to a simmer. Add the peas, corn and mushrooms (if using). Let cook for about 3 minutes. Season with salt and pepper. Serve topped with croutons, bacon and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (487g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 109 (63%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.6mg||11 %|
|Sodium 235.7mg||8 %|
|Potassium 705.3mg||19 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.3g|
|Protein 3.5g||5 %|
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Calories per serving: 172
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