Publix Aprons

Potato-Leek Soup with Bacon

Potato-Leek Soup with Bacon
Total Time:
45 minutes
Active Time:
25 minutes


3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt


  1. Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
  2. Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
  3. Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
  4. Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star