This was in the April 2011 issue of Food Network magazine. I love how pretty this soup is and it was very good. It will definitely be making an appearance next fall when it becomes soup weather again.
Potato Leek Soup with Bacon
2 Tb unsalted butter
1/2 tsp smoked paprika
1 1/2 c 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 c heavy cream (I used half and half)
1 1/2 c frozen peas (do not thaw)
1/4 c chopped fresh parsley
*I added just a little bit of shredded Italian cheese blend
Preheat oven to 400 degrees. Make croutons: Melt 1 Tb butter, then mix in paprika in a bowl. Add bread cubes and toss. Spread on baking sheet and bake until golden brown, 8 to 10 minutes.
Meanwhile, cook bacon in large saucepan over medium heat until crisp, about 8 minutes. Transfer with slotted spoon to a paper towel-lined plate. Discard all but about 1 Tb fat from the pan. Add remaining 1 Tb butter, then add leeks and garlic; cover and cook until soft, about 5 minutes. Add broth, 2 cups water, potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until potatoes are tender, about 10 mintues.
Puree half the soup in a blender, then return to pot. Add cream and bring to a simmer. Add peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve with croutons, bacon and parsley.
4 servings = 446 calories
I got 8 cups out of this so I made 6 servings at 298 calories each.