Leek and Lima Bean Soup With Bacon

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“From Cooking Light. Per serving: 170 calories, 5 g fat, 8.9 g protein, 22.6 g carb, 6.1 g fiber, 10 mg cholesterol. Suggested for a casual meal with friends--this soup plus crunchy chopped salad, pumpernickel toast, and lemon sorbet with mixed berries.”
1hr 5mins

Ingredients Nutrition


  1. Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan.
  2. Crumble bacon and set aside.
  3. Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil.
  4. Lower heat and simmer 10 minutes or until beans are tender.
  5. Place half of the bean mixture in a blender.
  6. Remove center piece of blender lid (to allow steam to escape), secure lid on blender.
  7. Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth.
  8. Pour pureed bean mixture into a large bowl.
  9. Repeat procedure with remaining bean mixture.
  10. Stir in lemon juice, salt, and pepper.
  11. Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.

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