Potato-Leek Soup With Bacon

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

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.
6. Discard all but about 1 tablespoon fat from the pan.
7. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes.
8. 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.
9. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
10. Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot.
11. Add the cream and bring to a simmer.
12. Add the peas and cook until tender, about 3 minutes.
13. Season with salt and pepper.
14. Serve topped with the croutons, bacon and parsley.
15. Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
16. Photograph by Antonis Achilleos

unsalted butter, paprika, crusty bread, bacon, leeks, garlic, lowsodium, russet potatoes, kosher salt, heavy cream, frozen peas, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/potato-leek-soup-with-bacon-recipe.html (may not work)