Description
This easy Creamy Potato Leek Soup is a lightened up version of the classic that’s still packed with flavor thanks to bacon and cheese!
Ingredients
Scale
- 5 strips of bacon, diced
- 1 cups of diced onions
- 4 garlic cloves, minced
- 4 cups of sliced leeks
- 1 cup of diced carrots
- 2 tablespoons of fresh thyme, diced
- 2 tablespoons of cornstarch
- 3 lbs. of yukon potoates, diced – the smaller you dice the faster they will cook (I left skin on)
- 3 cups of low sodium chicken broth
- 2 cups of lactose free 2% milk
- 1/2 cup of plain greek yogurt
- 1 cup of cheddar cheese
- 1 tablepoon of lemon juice
- salt & pepper to season
- {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)
Instructions
- Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 4-5 minutes.
- Remove bacon from pan and place on a plate with paper towel.
- Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 4-5 minutes.
- Add in carrots, fresh thyme, and cornstarch. Stir for 2-3 minutes to incorporate cornstarch.
- Next add in potatoes, chicken broth, and milk. Season with salt and pepper. Stir to incorporate.
- Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are fork tender.
- Add in yogurt, cheddar cheese, lemon juice, and season again with salt and pepper to taste.
- Cook for an additional 5 minutes, stirring throughout so the cheese in melted and incorporated into the soup.
- Lastly, add half the bacon to the soup and stir it in.
- Serve. Garnish with cheddar cheese, reserved crispy bacon and green onion slices.
