Leek, Potato & Spinach Bacon Soup

1. 1

   Place the leeks in a bowl and add enough water to fully cover them. Set aside to soak.

2. 2

   Heat a large pot over medium-high heat. Cook the bacon in the hot pot until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings from the pot.

3. 3

   Drain the leeks and shake them vigorously to dry. Cook the leeks and the garlic in the reserved bacon drippings until translucent, 5 to 7 minutes.

4. 4

   Stir the potatoes into the leeks; add the bay leaves. Pour the chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season with salt and pepper.

5. 5

   Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until smooth.

6. 6

   Stir the purée, bacon, spinach, and half-and-half into the pot; continue heating the soup until hot again, 1 to 2 minutes.

7. 7

   Add chicken broth from the can or half-and-half to reach your preferred consistency.

• Calories 382.37 kcal Moderate
• Protein 29.07 g Good Source
• Carbs 25.42 g Moderate
• Total Fat 17.31 g High
• Saturated Fat 9.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 48.83 mg Moderate
• Sodium 1731.31 mg High
• Fiber 3.4 g Moderate
• Sugar 1.7 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 285.85 mg Good Source
• Iron 3.3 mg Moderate
• Potassium 915.04 mg Moderate
• Vitamin A 7.21 mcg_rae Low Source
• Vitamin C 39.33 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅