This creamy soup is sure to warm you up on a chilly winter’s day with aromatic leeks and hearty potatoes. Traditionally, potato leek soup is finished with heavy cream, but we’ve opted to use Greek yogurt for a tangier flavor. This soup can also be made vegetarian by simply removing the bacon. When blending, be careful not to overmix the soup as prolonged blending can cause the soup to become gummy.
Potato Leek Soup
- 6 oz leeks, white and light green parts cut into ¼” slices
- 2 cloves garlic, grated
- 2 tbsp butter, melted
- 12 oz yukon gold potatoes, peeled and cut into ½” cubes
- 1 tbsp fresh thyme leaves, plus extra to serve
- 4 cups vegetable or chicken broth, divided
- 6 slices bacon, cut into ½-inch thick pieces
- 1 ½ cups Greek yogurt
1) Add 2 medium leeks, 2 cloves garlic, and 2 tbsp butter to a Suvie pan. Stir to coat leeks in butter and season with ¼ tsp salt and ¼ tsp ground black pepper. Place pan in the bottom zone of your Suvie and broil 20 minutes, until golden brown.
2) Remove the pan from your Suvie, and add 12 oz yukon gold potatoes,1 tbsp fresh thyme, and 2 cups broth. Return pan to bottom zone of your Suvie.
3) Place bacon pieces on a Suvie roasting rack, insert rack into Suvie pan, and place pan in the top zone of your Suvie. Input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 60 minutes
Top Zone: Broil for 40 minutes
4) After cooking, remove the pans from your Suvie. Warm the remaining 2 cups broth, and add it to a blender along with the soup mixture. Blend on high until smooth, about 15-20 seconds. Season to taste with salt and pepper.
5) To serve, distribute soup between bowls and top each with ¼ cup Greek yogurt and bacon. Garnish with additional fresh thyme and fresh ground pepper.
Nutritional Information per serving (6 servings per recipe): Calories 194, Total Fat 10.3g, Total Carbohydrates 17.1g, Total Sodium 723mg, Total Protein 9.1g