- Total Time
This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.
uncooked bacon4 slice(s)
uncooked leek(s)2 medium, white and light green parts only, split, rinsed, patted dry , thinly sliced
uncooked onion(s)1 large, halved, thinly sliced
uncooked shallot(s)1 large, halved, thinly sliced
garlic clove(s)2 medium clove(s), peeled, finey sliced
sea salt½ tsp
canned chicken broth5 cup(s)
uncooked potato(es)1 pound(s), preferably yellow, peeled and cut into bite-size cubes
low-fat milk½ cup(s)
plain fat free Greek yogurt½ cup(s)
black pepper1 pinch, freshly ground
uncooked scallion(s)¼ cup(s), thinly sliced, for garnish
fresh parsley¼ cup(s), coarsely chopped, for garnish
- Place bacon in a Dutch oven or large saucepan; cook over medium-low heat, turning as needed, until cooked and crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels; cover with more paper towels. When bacon is cool, chop into small pieces; set aside.
- Add leeks, onion, shallot, and garlic to pot; stir until coated with fat, then season with salt. Reduce heat to low; allow vegetables to cook uncovered, stirring occasionally, until soft but not colored, about 20 minutes.
- Add broth and potatoes; bring soup to a boil over high heat. Reduce heat to medium-low and cook at a steady simmer, uncovered, until potatoes are soft enough to break easily when prodded with a fork. You can use a masher or back of a big spoon to mash some potatoes to add another texture to the soup, or you can partially puree some using an immersion blender.
- Just before serving, stir in milk and heat through, without boiling. Taste and adjust seasonings as needed. Serve garnished with yogurt, bacon, scallions, and parsley.
- Serving size: 1 heaping cup