Potato Leek Soup with Bacon

What you need:

    • 4 slices bacon, chopped
    • 2 large leeks, white and light green parts sliced thinly
    • 2 cloves minced garlic
    • 4 cups chicken broth
    • 2 cups water
    • 2 medium russet potatoes, peeled and cubed
    • Salt and pepper
    • 1/2 cup heavy cream
    • 1 1/2 cups frozen peas
    • 1/4 cup chopped fresh parsley
    • Sliced baguette

Directions:

    1. In a large saucepan, cook bacon over medium heat until crispy. Using a slotted spoon, remove to a paper towel-lined plate. Then remove all but 1 Tbsp. bacon grease from saucepan.
    2. Add remaining 1 Tbsp. butter, leeks, and garlic. Cover and cook for about 5 minutes over medium heat.
    3. Add broth, water, potatoes, and salt and pepper. Cover and bring to a boil over high heat. Then reduce heat to medium and simmer for about 10 minutes, or until potatoes are fork tender.
    4. Remove half the soup and puree and then return to pot.
    5. Add heavy cream and bring to a simmer. Once simmering, add peas and cook for another 3 minutes or until peas are tender.
    6. Season with salt and pepper to taste. Then serve topped with bacon and fresh parsley with a slice of baguette on the side.

Recipe from Food Network Magazine