Potato Leek Soup

This easy Creamy Potato Leek Soup is a lightened up version of the classic that's still packed with flavor thanks to bacon and cheese!

📝 Ingredients

• 5 strips of bacon, diced
• 1 cups of diced onions
• 4 garlic cloves, minced
• 4 cups of sliced leeks
• 1 cup of diced carrots
• 2 tablespoons of fresh thyme, diced
• 2 tablespoons of cornstarch
• 3 lbs. of yukon potoates, diced – the smaller you dice the faster they will cook (I left skin on)
• 3 cups of low sodium chicken broth
• 2 cups of lactose free 2% milk
• 1/2 cup of plain greek yogurt
• 1 cup of cheddar cheese
• 1 tablepoon of lemon juice
• salt & pepper to season
• {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)

👨‍🍳 Instructions

1. 1Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 4-5 minutes.
2. 2Remove bacon from pan and place on a plate with paper towel.
3. 3Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 4-5 minutes.
4. 4Add in carrots, fresh thyme, and cornstarch. Stir for 2-3 minutes to incorporate cornstarch.
5. 5Next add in potatoes, chicken broth, and milk. Season with salt and pepper. Stir to incorporate.
6. 6Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are fork tender.
7. 7Add in yogurt, cheddar cheese, lemon juice, and season again with salt and pepper to taste.
8. 8Cook for an additional 5 minutes, stirring throughout so the cheese in melted and incorporated into the soup.
9. 9Lastly, add half the bacon to the soup and stir it in.
10. 10Serve. Garnish with cheddar cheese, reserved crispy bacon and green onion slices.