Cream of Potato, Bacon, and Leek Soup

Here is a simple soup recipe that is a go to quick dinner when I'm feeling lazy or just had a long day.

POTATO, BACON, AND LEEK SOUP

Serves 4

Ingredients:

5 medium potatoes, washed, cut small dice (leave the peel on for extra fiber!)

1 leek, sliced, rinsed well (soak in water for 15-20 minutes at least)

5-6 slices low sodium bacon, sliced small

4 cups low sodium chicken broth

3 tbsp fresh dill

1 tbsp olive oil

Salt and pepper to taste

½ cup sour cream

2 tbsp cornstarch mixed with 4 tbsp water (optional)

Preparation:

Slice the bacon and render it in a separate pan from what you will use to make the soup. Once the bacon is cooked set it aside on a plate with paper towel, and cover in paper towel to remove a large portion of the grease.

While the bacon is cooking, heat olive oil in a pot. Once olive oil is heated, add leeks and saute. Once cooked at potatoes and seasonings, cook for another minute, and add chicken broth.

Cover pot and let boil until potatoes are tender. Add sour cream and bacon, allow to return to a boil, remove from heat, and serve.

Add cornstarch mixed with water if you want a thicker soup, allow soup to boil for 5-7 minutes after cornstarch is added.