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Potato-Bacon Leek Soup Recipe

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This recipe for Potato-Bacon Leek Soup is from The Bigras Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. olive oil
2 Onions
4 large leeks (1-1/2 lb.), cut into 1/4-inch thick slices
2 lb. baking potatoes (about 4), peeled, cubed
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. black pepper
1 tsp agave syrup
2 Tbsp chicken bouillon
1/4 tsp cayenne pepper
1/4 tsp white pepper
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup milk
1 package of bacon
1/4 cup chopped fresh chives-(added to top)

Directions:
Directions:
Cut bacon in pieces and cook. Add half bacon to soup and save other half for topping or to be added after blending. Heat oil in Saucepan on medium heat. Sauté onions for 10 minutes. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, chicken bouillon, water, salt and pepper, cayenne,white pepper and agave syrup or sugar.; cover. Bring to boil; simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
Add milk; cook 2 to 3 min. or until heated through, stirring occasionally. Top with chives.

Personal Notes:
Personal Notes:
Instant Pot Directions:
Sauté onions and leaks. Add all ingredients and cook on high pressure for 7 minutes, natural release for 15 minutes.

 

 

 

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