Put the peeler aside: Use frozen hash browns to make this vegetarian-friendly soup.
frozen hash browns
olive oil, plus more for drizzling
leeks (about 1 lb total), white and light green parts only, thinly sliced
cloves garlic, sliced
low-sodium chicken broth
fresh lemon juice, plus more for serving
Sliced scallions, for serving
- Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil and lightly coat the center with cooking spray. Arrange 1 1/2 cups hash browns in even layer in the middle and strips of bacon around it. Bake, tossing hash browns once, until bacon is crisp and potatoes are deep golden brown, 20 to 25 minutes, removing bacon as necessary. Transfer to a paper towel–lined plate and break bacon into pieces once cool.
- Meanwhile, heat butter and oil in a heavy-bottomed medium pot on medium-high. Add leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until edges are golden brown, 6 to 8 minutes.
- Stir in remaining hash browns and chicken broth, cover, and bring to a simmer. Simmer, covered, until potatoes are tender, about 5 minutes. Stir in heavy cream; using an immersion blender (or a standard blender, in batches), puree until smooth.
Video: Best Potato & Leek Soup | SAM THE COOKING GUY
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