Leek, bacon and potato soup

Leeks in my garden

Leeks!  I love growing leeks so much!! Next year, I also want to grow my own potatoes.  Now that I'm relegated to my own backyard, instead of a plot, I'm going to try growing potatoes in a burlap sac again.  But look at those glorious leeks!! 

I'm such a happy camper - produce from my tiny little raised bed!  

Now for the leek and potato soup.  There are so many to choose from, but I really like this one!

Ingredients

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

Directions

1. Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
2. Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. 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. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
3. Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.