Mexican

Potato Leek soup with Poblanos and Crispy Bacon is for Soup.

Potato Leek soup with Poblanos and Crispy Bacon takes 20 minutes to prepare.

Potato Leek soup with Poblanos and Crispy Bacon takes 30 minutes to cook.

Potato Leek soup with Poblanos and Crispy Bacon makes 6 servings.

The ingredients for Potato Leek soup with Poblanos and Crispy Bacon are:

2 large Poblanos - chard; seeded;diced
4 slices bacon - diced
4 cups (about 2lbs) 1/2" thick sliced leeks - white and pale green parts only
1 large white onion diced
3 lbs Yukon Gold Potatoes, peeled and diced
3 large garlic cloves, peeled and cut in half
2 1/2 quarts chicken broth - approx 10 cups
1 teaspoon fresh chopped thyme

Here is how you make Potato Leek soup with Poblanos and Crispy Bacon:

1) Bacon in stock pot - medium-high to crispy - about 10 minutes. Remove from pot and drain on paper towels. Drain bacon fat until only 2 tbsp remain2) Add leeks and onion - cook until soft3) Add potato, garlic, stock, thyme. Bring to boil, lower to medium - cook 20 minutes4) Puree in batches and return to pot5) Add Poblano - heat thruCan add pre-cooked chicken, but this will change nutrition information.Serving Size: 6-8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HEATLW.

The nutritional information for Potato Leek soup with Poblanos and Crispy Bacon is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.6

• Total Fat: 2.7 g
• Cholesterol: 11.0 mg
• Sodium: 2,083.1 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.7 g
• Protein: 4.9 g

Potato Leek soup with Poblanos and Crispy Bacon is Mexican cuisine.