Updated: May 24, 2020
Photo Courtesy of Pixabay Published October 22, 2017 Updated May 13, 2020
This soup is not only rich and creamy but it's packed with some serious flavor from the bacon and hot sauce!
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty Level: Easy
1 tablespoon cannaoil
3 large leeks, white and light green parts chopped, soaked
1-pound potatoes, peeled and cubed
4 cups low-sodium chicken stock
1/2 cup sour cream
1 teaspoon hot sauce
Salt and pepper
4 slices thick-cut bacon, diced and cooked
Heat the cannaoil in a large pot over medium-low heat.
Add leeks and sauté for 10 minutes or until the leeks are softened.
Add the potatoes to the pot and stir.
Next, add the chicken stock and cover tightly.
Cook over medium-low heat for 30-35 minutes or until the potatoes are tender.
Remove the lid and use an immersion blender to blend the soup until smooth.
Add sour cream, hot sauce, salt and pepper.
Add the bacon and serve immediately.