Healthier Creamy Leek and Potato Soup

• Meat

  • 5 strips Bacon

• Produce

  • 1 cup Carrots
  • 3 Garlic cloves
  • 4 cups Leeks
  • 1 Lemon, Juice of
  • 1 1/2 cups Onions
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Baking & Spices

  • 3 tbsp Arrowroot
  • 1 Salt & pepper to season

• Oils & Vinegars

  • 2 tbsp Grapeseed oil

• Dairy

  • 2 cups 2% milk
  • 1 cup Cheddar cheese
  • 1/2 cup Greek yogurt, plain

• Other

  • 3 lb S. of yukon potoates, diced - the smaller you dice the faster they will cook (i left skin on

Found on joyfulhealthyeats.com

Description

Ingredients

• 5 strips of bacon, diced
• 2 tablespoons of grapeseed oil (or olive oil)
• 1½ cups of diced onions
• 3 garlic cloves, minced
• 4 cups of sliced leeks
• 1 cup of diced carrots
• 2 tablespoons of fresh thyme, diced
• 3 tablespoons of arrowroot (acts like cornstarch)
• 3 lbs. of yukon potoates, diced - the smaller you dice the faster they will cook (I left skin on)
• 3 cups of low sodium chicken broth
• 2 cups of 2% milk
• ½ cup of plain greek yogurt
• 1 cup of cheddar cheese
• juice of 1 lemon
• salt & pepper to season
• {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)

Directions

• Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 3-4 minutes.
• Remove bacon from pan and place on a plate with paper towel.
• Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 5-7 minutes.
• Add in carrots, fresh thyme, and arrowroot. Stir for 2-3 minutes to incorporate flour.
• Next add in potatoes, crispy bacon, chicken broth, and milk.
• Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are soft.
• Add in yogurt, cheddar cheese, lemon juice, and then salt and pepper to taste.
• Cook for an additional 5 minutes and serve.