Potato-Leek Soup With Bacon

Ingredients

• 4 slices bacon chopped
• 1.5 cups top cubed
• 0.3 cup parsley fresh chopped
• 2 cloves garlic chopped
• 0.5 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 2 large leeks light white green thinly sliced
• 4 cups chicken broth low-sodium
• 1.5 cups peas frozen thaw (do not )
• 2 medium russet potatoes peeled cut into 1/2-inch pieces
• 0.5 teaspoon paprika smoked
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• pot
• blender
• slotted spoon

Directions

1. Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl.
2. Add the bread cubes and toss.
3. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
4. Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes.
5. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan.
6. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes.
7. 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. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
8. Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot.
9. Add the cream and bring to a simmer.
10. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper.
11. Serve topped with the croutons, bacon and parsley.