Chop up some potatoes and make a Luscious Potato, Leek & Bacon Soup! This Healthy Living potato, leek and potato soup is ready to eat in 30 minutes.
What You Need
Original recipe yields 6 servings
8 slices OSCAR MAYER Selects Uncured Turkey Bacon, chopped
3 cups vegetable broth
2 large leek s (1 lb.), white and light green parts only, thinly sliced
1 lb. baking potato es (about 3), peeled, chopped
dash white pepper
1/2 cup milk
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Let's Make It
Cook bacon in medium skillet on medium-high heat 5 min. or until bacon is lightly browned, stirring occasionally.
Meanwhile, bring broth to boil in medium saucepan. Add leeks, potatoes and pepper; simmer 10 min. or until potatoes are tender. Remove from heat.
Reserve 1/4 cup bacon. Add remaining bacon and milk to soup; blend, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.
Garnish with filled soup bowl with a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream and additional leeks.
Keeping it Safe
When pureeing the soup, be sure to add no more than 2 cups soup to the blender at a time. This will prevent the soup from overflowing over the top of the blender as it is blended.
How to Clean the Leeks
Remove the darkest green leaves from the tops of the leeks and any root strings from the bases of the leeks. Cut the leeks lengthwise in half, then hold them under cold running water to remove any dirt, occasionally pulling leaves apart to remove dirt between the leaves. Use only the white and light green leaves for cooking.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.