Servings: 4 Servings 1x
Ingredients
- 6 strips bacon
- 1 yellow onion
- 2 leeks
- 2 large russet potatoes
- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 2 tsp arrowroot starch – optional
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 cup water
- Green onion for garnish
Instructions
- Slice bacon into 1/2″ thick strips – its easier to use kitchen shears to cut the bacon than a knife
- Dice the yellow onion, slice the leeks, and peel and cube the russet potatoes
- Heat a large pot or dutch oven over medium-low heat
- Add the sliced bacon to the pan and cook for 8 minutes tossing frequently
- Remove the bacon from the pan and set aside, but leave the bacon grease in the pan
- Add the onions and the leeks to the pan with the bacon grease and cook over medium-low heat for 3-4 minutes or until soft and fragrant
- Add salt and pepper to the pan and coninute to cook for 5 minutes
- Add arrowroot startch to the pan and toss the leeks and onions until they are fully coated in the starch
- Pour the vegetable broth, coconut milk, and water into the pan while you stir the leeks and onions
- Add the cubed potatoes and cooked bacon to the pan, but save some of the cooked bacon for topping the soup
- Increase the heat to high until the soup boils
- Once boiling, reduce the heat to medium-low and cover the pot
- Simmer for 30 minutes
- Serve the soup with crispy cooked bacon and green onion as garnish
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.