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!
Creamy Potato Bacon Leek Soup
Ingredients
- 6 slices nitrate free natural uncured, low sodium bacon
- 2 leeks washed, sliced
- ½ cup diced onion
- ½ cup sliced celery
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ 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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Laurie
Looks yummy!
LOVE w/bacon-
top w/shredded cheddar!! Oh, that might explain the extra 25 lbs, lol
AND, I'd have a grilled cheese on Italian instead of a salad 😉
Love your recipes, I just want to make them UNhealthy! oi
xo
Brenda
🙂
Jeanette | Jeanette's Healthy Living
I love creamless creamy soups as I call them. So much healthier and no one misses the cream. This sounds so comforting, especially on a wet snowy day like today!
Brenda
Thanks Jeanette!