I opened the refrigerator to decide what to have for lunch on this chilly day and my bag of two remaining leeks was laying right beside my package of bacon. Sounded like the makings of a good, hearty creamed soup to me! Thus this simple dish was thrown together in under 30 minutes. This recipe is suitable once you are past the Atkins Induction phase. It is not suitable for Induction due to the quantity of cream in it. Paleo-Primal followers will want to use coconut milk or coconut cream to make this recipe.
5 slices low-sodium bacon, sliced
2 leeks, (white and green part) washed well, sliced thinly
2 c. homemade chicken broth
2 c. water
2 c. heavy cream (or coconut milk, coconut cream or any combination)
¼ tsp. each salt and black pepper
your favorite thickener (optional)
DIRECTIONS: Brown the bacon in a large soup pot. When done, add the sliced leeks. Saute for a couple minutes, stirring several times. When the leeks begin to wilt, add the chicken stock, water, salt and pepper. Lower heat and simmer for 5-10 minutes to allow ingredients to fully cook and flavors to mingle. Add the cream and allow to get fully hot. Simmer a few minutes. If not thick enough for you, thicken with a few dustings of your favorite thickener (I used glucomannan, but arrowroot, xanthan gum or a little pureed leftover veggies like cauliflower or squash will work as well).
NUTRITIONAL INFO: Makes 6 large bowl servings, each contains:
37 g fat
5.58 g carbs, .6 g fiber, 4.98 g NET CARBS
6.1 g protein
211 mg sodium
216 mg potassium
47% RDA Vitamin A (less than 10% all other macronutrients)