Christmas Potato Soup

Christmas Potato Soup

The beauty of this soup, in addition to the leek and bacon flavor, is its make- ahead option. Prepare it in advance of any Christmas celebration.

by 3  people
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Appetizers, Christmas, Potato Soup, Soup
Recipe from Better Homes and Gardens
SERVINGS
8
SERVING SIZE
1  cup
PREP TIME
25 mins

Christmas Potato Soup

The beauty of this soup, in addition to the leek and bacon flavor, is its make- ahead option. Prepare it in advance of any Christmas celebration.

Christmas Potato Soup
SERVINGS
8
SERVING SIZE
1  cup
PREP TIME
25 mins
by 3  people
add your rating
add a comment

Related Categories:

Appetizers, Christmas, Potato Soup, Soup
Ingredients
  • 15   cloves garlic, peeled
  • 1/2  teaspoon olive oil
  • 6   slices bacon
  • 4   medium leeks, sliced
  • 2  14  ounce cans reduced-sodium chicken broth
  • 1 1/2  cups water
  • 2   pounds round red potatoes, peeled and chopped
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  •  Water (optional)
  • 1/2  cup dairy sour cream (optional)
  • 1   Toasted Stars (optional)
  •  Sauteed Red Onion and Snipped chives (optional)
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

Directions
1. 
Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.
2. 
Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; place in a storage container. Cover and chill.
3. 
Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.
4. 
In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup. Transfer to storage containers and cover and chill up to 3 days.
5. 
Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars Topped with sauteed onions and chives. Makes 8 (1-cup) servings.
To serve right away:
1. 
Chilling step may be omitted. Just add bacon and reheat after pureeing.

Tip

  • Test Kitchen Tip:

    An immersion blender is a handy tool to have for blending soup without transferring it to a blender.

Variation

  • Toasted Stars:

    Preheat oven to 425 degrees F. Use a 2 to 3-inch start-shaped cutter to cut stars from the center of firm-textured white bread. Brush lightly with melted butter and place on baking sheet. Bake 6 minutes or until lightly toasted. Cool on baking sheet. Store in an airtight covered container for up to 2 days.

nutrition information

Per Serving: cal. (kcal) 224, Fat, total (g) 13, chol. (mg) 19, sat. fat (g) 4, carb. (g) 20, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 2, pro. (g) 7, vit. A (IU) 243, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 627, Potassium (mg) 525, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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