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Healthier Creamy Leek and Potato Soup

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 10-12 cups 1x
  • Category: soup

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Ingredients

  • 5 strips of bacon, diced
  • 2 tablespoons of grapeseed oil (or olive oil)
  • 1 1/2 cups of diced onions
  • 3 garlic cloves, minced
  • 4 cups of sliced leeks
  • 1 cup of diced carrots
  • 2 tablespoons of fresh thyme, diced
  • 3 tablespoons of arrowroot (acts like 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 2% milk
  • 1/2 cup of plain greek yogurt
  • 1 cup of cheddar cheese
  • juice of 1 lemon
  • salt & pepper to season
  • {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)

Instructions

  1. Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 3-4 minutes.
  2. Remove bacon from pan and place on a plate with paper towel.
  3. Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 5-7 minutes.
  4. Add in carrots, fresh thyme, and arrowroot. Stir for 2-3 minutes to incorporate flour.
  5. Next add in potatoes, crispy bacon, chicken broth, and milk.
  6. Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are soft.
  7. Add in yogurt, cheddar cheese, lemon juice, and then salt and pepper to taste.
  8. Cook for an additional 5 minutes and serve.