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1
Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl.
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2
Add the bread cubes and toss.
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3
Spread on a baking sheet and bake until golden, 8 to 10 minutes.
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4
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes.
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5
Transfer with a slotted spoon to a paper towel-lined plate.
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6
Discard all but about 1 tablespoon fat from the pan.
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7
Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes.
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8
Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat.
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9
Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
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10
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot.
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11
Add the cream and bring to a simmer.
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12
Add the peas and cook until tender, about 3 minutes.
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13
Season with salt and pepper.
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14
Serve topped with the croutons, bacon and parsley.
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15
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
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16
Photograph by Antonis Achilleos
