Potato Leek Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a large heavy pot over medium heat, fry the bacon, turning it over as necessary, until well-rendered and lightly browned, about 3 minutes. Use a slotted spoon or tongs to transfer the bacon to a paper towel.

Step 2

Add the leeks, celery, and thyme to the pot and cook, stirring until the vegetables soften, about 5 minutes. Add the potatoes, broth, and 1 teaspoon salt. Simmer until the potatoes are soft, 15-20 minutes.

Step 3

Remove the soup from the heat. Using an immersion blender, blend until smooth. Alternatively, blend the soup in batches using a countertop blender.

Step 4

Return the soup to the pot over medium heat. Stir in the cream and simmer until slightly thickened, about 5 minutes. Taste and season with black pepper and more salt, if needed. Crumble the cooked bacon. Serve each bowl of soup piping hot and topped with bacon.