Creamy Potato Leek Soup with Bacon
servings: 4
prep time
20
total time
60
ingredients
8
Creamy Potato Leek Soup with Bacon
servings: 4-
INGREDIENTS:ingredients
- 1 Tbsp. olive oil
- 3 large leeks, white and light green parts chopped and soaked
- 1 lb. Yukon gold potatoes, peeled and cubed
- 4 cups low-sodium chicken stock
- 1/2 cup Hood® Sour Cream
- 1/2 – 1 tsp Sriracha hot sauce
- Salt and pepper, to taste
- 4 slices thick cut bacon, browned and crumbled
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DIRECTIONS:directionsHeat the olive oil in a Dutch oven. Add the leeks and saute, stirring occasionally, for 8-10 minutes, until softened. Add the potatoes to the pot, and stir well. Pour in the chicken stock and cover. Cook over medium heat for 20-25 minutes, until the potatoes are tender.Remove the lid from the Dutch oven and use an immersion blender to blend the soup until smooth. Stir in the sour cream and hot sauce. Taste and season with salt and pepper as desired. Stir in the bacon and serve immediately.This recipe was written by Sarah Caron Walker of Sarah’s Cucina Bella.
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