I’ve always wanted to make a potato soup and I chose this particular recipe mainly because of the bacon. The soup turned out to be so wonderfully creamy with chunks of potato-bacon goodness and the addition of the homemade croutons gave it that amazing crunch to it. The boyfriend put the croutons in one by one to limit sogginess, which was the most genius idea ever.

Potato-Leek Soup with Bacon (adapted from Food Network Magazine):

Yields 2-3 servings

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups cubed crusty bread
  • 2 slices bacon, chopped
  • 1 large leek, white and light green parts only, thinly sliced (Trader Joe’s sells already trimmed leeks)
  • 1 clove garlic, chopped
  • 2 cups low-sodium chicken broth
  • 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
  • 1 jalapeno, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup heavy cream
  • 1/2 cup frozen peas (do not thaw)
  • 1/2 cup frozen corn (do not thaw)
  • 1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees F.

To make the croutons, melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss.

Spread on a baking sheet and bake until golden, about 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan.

Add remaining 1 tablespoon butter, then add the leeks and garlic.

Cover and cook until soft, about 5 minutes.

Add the broth, potatoes, jalapeno slices, and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes.

Remove the jalapeno slices and discard.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot.

Add the cream and bring to a simmer.

Add the peas and corn and cook until tender, about 3 minutes. Season with salt and pepper.

Serve topped with the croutons, bacon and parsley.