Potato-Leek Soup With Bacon

    This is a perfect Spring time soup. Light, elegant and totally satisfying.
    I 'm such a huge fan of soups..even in the summer. I adore the comfort
    of a warm bowl of yumminess.  The crunchy warm croutons gave the
    soup a nice crunch and we all know everything tastes better with bacon.

                        Potato-Leek Soup With Bacon

    2 tablespoons of butter
    1/2 teaspoon of smoked paprika
    1 1/2 cups cubed crusty bread
    6 slices of bacon, chopped
    2 large leeks, white and green parts only, thinly sliced
    2 garlic cloves, chopped
    4 cups low-sodium chicken broth
    3 medium russet potatoes, peeled and cut into 1/2 inch pieces
    kosher salt and pepper
    1/2 cup heavy cream
    1 1/2 cups frozen peas ( do not thaw)
    1/4 cup chopped fresh parsley

    1) Preheat oven to 400 degrees. 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 &
    bake until golden, 8 to 10 min.
    2) Meanwhile, cook the bacon in a large saucepan over medium high 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 pan. Add the remaining 1 tablespoon of butter, then
    add the leeks and garlic, cover an cook until soft, about 5 minutes. Add the broth and
    2 cups of water, the potatoes, salt and pepper. Cover and bring to a boil over med high
    heat. Reduce the heat to a medium and simmer, partially covered until potatoes are
    tender.
    3) Puree half of 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 peas and cook until tender
    about 3 minutes. Season with salt and pepper. Serve topped w/ croutons, bacon and
    parsley.