Creamy Potato Bacon Leek Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 138 kcal
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.
Recipe 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 Facts
Creamy Potato Bacon Leek Soup
Amount Per Serving (1 g)
Calories 138
Calories from Fat 40
% Daily Value*
Fat 4.4g
7%
Saturated Fat 1.9g
12%
Cholesterol 10mg
3%
Sodium 278mg
12%
Carbohydrates 20.1g
7%
Fiber 2.4g
10%
Sugar 2.3g
3%
Protein 4.8g
10%
* Percent Daily Values are based on a 2000 calorie diet.