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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Christmas Potato Soup

Makes: 8 servings
Serving size: 1 cup
Prep 25 mins Chill  up to 3 days Cook 40 mins Roast 425°F 25 mins
Christmas Potato Soup
Ingredients
  • 15  cloves  garlic, peeled
  • 1/2  teaspoon  olive oil
  • 6  slices  bacon
  • 4  medium  leeks, sliced
  • 2 14  ounce cans  reduced-sodium chicken broth
  • 1 1/2  cups  water
  • 2  pounds  round red potatoes, peeled and chopped
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Water (optional)
  • 1/2  cup  dairy sour cream (optional)
  • 1  Toasted Stars (optional)
  •  Sauteed Red Onion and Snipped chives (optional)
Directions

1. Preheat oven to 425 degrees F. Place garlic cloves in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.

2. Meanwhile, in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; place in a storage container. Cover and chill.

3. Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt, and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes. Stir in garlic.

4. In food processor or blender container, pour half the soup mixture. Cover; process until smooth. Repeat with remaining soup. Transfer to storage containers and cover and chill up to 3 days.

5. Return soup to Dutch oven. Add bacon. Heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float Toasted Stars Topped with sauteed onions and chives. Makes 8 (1-cup) servings.

To serve right away::

6. Chilling step may be omitted. Just add bacon and reheat after pureeing.

From the Test KitchenTest Kitchen Tip:
  • An immersion blender is a handy tool to have for blending soup without transferring it to a blender.
Toasted Stars:
  • Preheat oven to 425 degrees F. Use a 2 to 3-inch start-shaped cutter to cut stars from the center of firm-textured white bread. Brush lightly with melted butter and place on baking sheet. Bake 6 minutes or until lightly toasted. Cool on baking sheet. Store in an airtight covered container for up to 2 days.
Nutrition Facts (Christmas Potato Soup)
  • Servings Per Recipe 8,
  • cal. (kcal) 224,
  • Fat, total (g) 13,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 7,
  • vit. A (IU) 243,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 627,
  • Potassium (mg) 525,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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