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Leek and Potato Soup
Leek and Potato Soup
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Prep Time:
35 minutes
Total Time:
35 minutes
Creamy leek and potato soup - a comforting one-pot meal using chicken broth and mashed potatoes.
Ingredients:
  • 2 leeks
  • 1 package (24 oz) refrigerated country-style mashed potatoes
  • 2 slices center-cut bacon
  • 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Prepare the leeks by trimming off roots, tough outer leaves, and tops, keeping only the white part. Slice the white part in half lengthwise, then cut it into 1/2-inch-thick slices to yield 1 cup. Rinse the slices under cold water and drain well.
  • Microwave potatoes according to package instructions. In a 3-quart saucepan, cook bacon until crispy; drain on paper towels, crumble, and set aside. Cook leeks in bacon drippings over medium heat for 3 minutes, adding 2 tablespoons of broth to prevent sticking. Continue cooking for 4 more minutes, stirring occasionally, until tender.
  • 1. Add the rest of the broth to the pan, making sure to scrape up all the flavorful brown bits. Mix in the potatoes and salt. Slowly pour in the milk while stirring until the mixture is smooth. 2. Cook uncovered for 10 minutes, stirring occasionally, until everything is heated through. 3. Season with pepper and top each serving with crispy bacon.

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