Creamy Potato Bacon Leek Soup
Servings 8
Calories 138kcal
Ingredients
- 6 slices nitrate free natural uncured, low sodium bacon
- 2 leeks washed, sliced
- ½ cup diced onion
- ½ cup sliced celery
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
- 2 tablespoons gluten free flour
- 4 cups chicken broth low sodium
- 6 cups diced new potatoes peeled (about 3)
- optional toppings: chopped scallions crumbled bacon, fresh parsley
Instructions
- In a large dutch oven cook bacon until crisp. Remove to a plate lined with paper towels and set aside.
- Add leeks, onion and celery to bacon drippings in dutch oven.
- Season with salt, pepper and thyme.
- Add butter and flour and stir about a minute.
- Whisk in chicken broth and add potatoes.
- Simmer and cook potatoes for 15 -20 minutes until tender and soup is thickened.
- Using an immersion hand blender (see note), blend soup to liking.
- Serve with toppings.
Notes
Weight Watchers PointsPlus: 4*
*If you do not have an Immersion blender, carefully pour half of the soup into a blender. Release one corner of lid (to prevent vacuum effect that can create an explosion) and place a clean towel over machine before pulsing.
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 20.1g | Protein: 4.8g | Fat: 4.4g | Saturated Fat: 1.9g | Cholesterol: 10mg | Sodium: 278mg | Fiber: 2.4g | Sugar: 2.3g