Potato Leek Soup

1. 1

   1. Cook bacon over medium high heat until it begins to crisp.

2. 2

   2. Quarter and thinly slice the white and light green parts of the leek, discarding the dark green top. Add sliced leek to bacon and saute until translucent.

3. 3

   3. Add diced potatoes and season with garlic powder, salt and pepper.

4. 4

   4. Add broth and stir well. Bring to a simmer and cook until potatoes are fork tender.

5. 5

   5. If you prefer a creamier texture (and/or if you don't mind the extra calories), stir in Greek yogurt just before serving.

6. 6

   This would feed two as a light meal, four as a side or starter and easily doubles or triples.

* Per serving · 4 servings · Values may vary.

No additional tips available.