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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil (divided)
- 1 head garlic
- 2 Tbsp. unsalted butter
- 1 cup sliced leeks (thinly, about 1 leek)
- 4 cups Yukon Gold potatoes (sliced, about 3–4 potatoes; you can also use cauliflower for a lighter soup!)
- 4 cups chicken stock (divided)
- 1 Tbsp. white wine (or sake, or more to taste)
- 1 tsp. chopped fresh thyme (about 2 sprigs)
- 1/4 cup crème fraîche (Vermont Creamery, or more to taste, see Notes for substitutions)
- salt
- pepper
- 1 Tbsp. olive oil
- 1 tsp. minced garlic (use the tops from the roasted garlic, above)
- 1/4 cup diced pancetta (finely, or bacon)
- 1/4 cup plain breadcrumbs (coarse, I used Panko)
- salt
- red pepper flakes
- fresh parsley (optional)
- crème fraîche (extra)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium910mg38% |
| Potassium1170mg33% |
| Protein16g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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