Devilish Potato And Leek Soup Recipe

Name: Devilish Potato And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 2 whole Leeks - White And Light Green Parts Only, Thinly Sliced; 1 stalk Celery, Sliced; 1 whole Carrot, Peeled And Sliced; 2 whole Jalapenos, Deseeded And Sliced; 1/2 teaspoons Salt; 1/4 teaspoons Dried Thyme; 1/4 teaspoons Pepper; 1/4 teaspoons Cayenne Pepper; 2 whole Russet Potatoes, Peeled And Cubed; 3 cups Sodium-reduced Chicken Broth; 3 cups Water; 2 strips Bacon; 1/4 cups Shredded Cheddar Cheese; 2 Tablespoons Parsley, Minced

Servings: persons

3 Tablespoons Olive Oil
2 whole Leeks - White And Light Green Parts Only, Thinly Sliced
1 stalk Celery, Sliced
1 whole Carrot, Peeled And Sliced
2 whole Jalapenos, Deseeded And Sliced
1/2 teaspoons Salt
1/4 teaspoons Dried Thyme
1/4 teaspoons Pepper
1/4 teaspoons Cayenne Pepper
2 whole Russet Potatoes, Peeled And Cubed
3 cups Sodium-reduced Chicken Broth
3 cups Water
2 strips Bacon
1/4 cups Shredded Cheddar Cheese
2 Tablespoons Parsley, Minced

1
In a Dutch oven, heat oil over medium high heat.
2
Add leeks, celery, carrot, jalapenos, salt, thyme, pepper and cayenne. Cook, stirring occasionally until softened, approximately 8 minutes.
3
Add potatoes, broth and water; bring to a boil and reduce heat. Cover and let simmer for 20 minutes or until potatoes are tender. Remove from heat and let cool slightly.
4
Heat a small skillet over medium high heat. Add bacon and cook until crispy. Remove from skillet and drain on paper towels. Crumble when cool enough to touch.
5
Using an immersion blender, or by blending in batches in a standard blender, puree soup until smooth and reheat gently.
6
Ladle soup into bowls and top with cheese, parsley and bacon.
7
Serve immediately.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 2 whole Leeks - White And Light Green Parts Only, Thinly Sliced, 1 stalk Celery, Sliced, 1 whole Carrot, Peeled And Sliced, and more.

Yes, Devilish Potato And Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Devilish Potato And Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions