Creamy Potato Bacon Leek Soup

A Creamy Potato Bacon Leek Soup without any cream added!

What’s not to love about a warm, hearty comforting potato soup in the winter? This potato soup doesn’t contain cream, but is just as creamy as if it did! With the added bonus of some onion, celery and leeks, the flavor is clean and fresh!  You’ll enjoy making this easy soup any night of the week as it only takes about 30 minutes from start to finish!

You can make this with or without the bacon. Using a natural uncured, low sodium bacon at the start for the soup provides great flavor, but you can easily just saute the veggies in some olive oil and you’ll be good to go.  My hubby wouldn’t eat it without the bacon so with the bacon it was enjoyed! He thought it was hearty and just blended enough to still provide him some potato chunkiness that he loves in a soup.

You could even make this without the leeks, but since I’ve been wanting to experiment with the mild flavor of leeks I added them in here and love how it all works together.  Not too much of an onion taste at all.  I added some celery leaves to the top as I can’t waste anything. 🙂

Perfect for a cold winter’s night for dinner with a side salad and dinner is ready!

The hubby enjoyed a little hot sauce  on top so if you enjoy the spice too go right ahead!

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Creamy Potato Bacon Leek Soup

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 8

Calories: 138kcal

Author: Brenda Bennett | Sugar-Free Mom

Cook ModePrevent your screen from going to sleep

Ingredients

• 6 slices nitrate free natural uncured, low sodium bacon
• 2 leeks washed, sliced
• 1/2 cup diced onion
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons gluten free flour
• 4 cups chicken broth low sodium
• 6 cups diced new potatoes peeled (about 3)
• optional toppings: chopped scallions crumbled bacon, fresh parsley

Instructions

• In a large dutch oven cook bacon until crisp. Remove to a plate lined with paper towels and set aside.
• Add leeks, onion and celery to bacon drippings in dutch oven.
• Season with salt, pepper and thyme.
• Add butter and flour and stir about a minute.
• Whisk in chicken broth and add potatoes.
• Simmer and cook potatoes for 15 -20 minutes until tender and soup is thickened.
• Using an immersion hand blender (see note), blend soup to liking.
• Serve with toppings.

Notes

Weight Watchers PointsPlus: 4*

*If you do not have an Immersion blender, carefully pour half of the soup into a blender. Release one corner of lid (to prevent vacuum effect that can create an explosion) and place a clean towel over machine before pulsing.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 20.1g | Protein: 4.8g | Fat: 4.4g | Saturated Fat: 1.9g | Cholesterol: 10mg | Sodium: 278mg | Fiber: 2.4g | Sugar: 2.3g

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