Chicken Potato Soup with Leeks and Bacon

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tsp or 3g

• Onions

  Sweet, raw

  1 onion or 331g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Potato

  1 med. Raw - Whole Foods Market

  16 oz or 454g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  4 tbsp or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. 1. Melt the butter in a large stock pot over medium heat. Add the garlic and onion and cook, stirring for 3-4 minutes until slightly softened. Add bacon and leeks and cook for another 5-7 minutes, stirring. (I’m not a fan of soggy bacon in soups, so I usually cook the bacon for at least 5 minutes before adding the leeks and then continue to cook for an additional 5-7 minutes.)
2. 2. In a bowl, mix the flour with enough of the broth to make a smooth paste and stir it into the pan. Cook, stirring for 2 minutes. Pour in the remaining broth, then add the potatoes and chicken. Season well with salt and pepper. Bring to a boil, lower the heat and simmer for 25 minutes until the chicken and potatoes are tender and cooked through.
3. 3. Stir in the cream and cook another 2 minutes, then remove from the heat and ladle into bowls. Garnish with parsley.
4. (source: https://whoorl.com/chicken-potato-soup-with-leeks-and-bacon-oh-my/)

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