Foto: RecipeGirl
Ingredients
- 2 tablespoons butter
- 5 cups ½-inch cubed, peeled butternut squash ((about 1½ pounds))
- 2 cups ½-inch cubed, peeled Russet potato ((about 12 ounces))
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups sliced and cleaned leeks ((about 2))
- 4 cups fat-free chicken broth
- 1 cup half and half
- 4 strips bacon, (cooked and crumbled)
- 3 tablespoons chopped chives
Steps
-
In a large pot or Dutch oven, melt the butter over medium-heat. Add the squash, potato, salt and pepper, and saute for 3 minutes. Add the leek and saute an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
-
Put half the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half and half. Let the soup warm through.
-
Divide the soup between 8 bowls. Top each with a sprinkle of bacon and chives.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 2 tablespoons | - | - |
| ½-inch cubed | 5 cups | - | - |
| ½-inch cubed | 2 cups | - | - |
| kosher salt | 1 teaspoon | - | - |
| freshly ground black pepper | 0.5 teaspoon | - | - |
| sliced and cleaned leeks | 2 cups | Rp 35.000/kg | Rp 7.000 |
| fat-free chicken broth | 4 cups | - | - |
| half and half | 1 cup | Rp 35.000/kg | Rp 8.295 |
| strips bacon | 4 | - | - |
| chopped chives | 3 tablespoons | - | - |
*Estimated market prices, may vary by region
Loading comments...