NEW ORLEANS —
- Four servings
- 30 minutes
- Medium difficulty
- Soup recipe
2 Chicken Stock Cubes
4 Cups of Boiling Water
2 Medium White Potatoes, chopped and peeled
3 Cups Frozen Garden Peas
2 Leeks, chopped
8 Strips Bacon Strips
Dissolve the chicken stock cubes in the boiling water. Add in the potato and cook for 5 minutes. Next, add the sliced leek and let everything boil for 10 minutes.
Lastly, add in the peas and cook for a further 5 minutes. Puree everything with a hand blender.
Top the soup with the bacon strips and season with salt and pepper.
For extra crispy bacon, bake in the oven at 400º F for 18-24 minutes. Then pull the strips from the oven and place on a paper towel covered plate.
You can save the excess bacon grease for other recipes!
Macros per single serving: