Creamy Potato Barley Soup
Potato Barley Soup is a hearty variation of classic potato soup made with barley, leeks, and nutrient-rich veggies. Rich and creamy, the soup comes together from scratch in a pinch and is perfect for winter weeknights.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: dinner, lunch
Cuisine: American
Diet: Gluten Free
Keyword: barley soup, potato barley soup, potato soup
Servings: 4
Calories: 411kcal
Add the barley and water to a large saucepan; bring to a boil, then cover and simmer until the barley is cooked.
Add the bacon to a heavy-bottomed pot, like a dutch oven, and cook it; remove it with a slotted spoon and reserve the bacon grease.
Add the butter to the same pot. Once it's melted, add the onion, carrot, leeks, and parsley and sauté for 5 minutes or until soft.
Next, add the chopped potatoes, chicken broth and salt and bring the soup to a boil. Then, reduce the heat to a simmer, cover the pot and cook the soup for 15 minutes, or until the potatoes can easily be pierced with a fork.
Pour in the half and half and milk and stir. Then, scoop HALF of the soup into a high powder blender and blend until smooth. Pour back into the pot, then add the cooked barley and bacon back in. Season with salt and pepper to taste and enjoy!
*Calories are per serving and are an estimation
*Storage: store leftovers in a sealed container in the refrigerator for up to 4 days
*Milk: Feel free to use whatever milk you have on hand (I used almond milk); Can sub heavy cream instead of half and half if you want the soup to be extra creamy; Can omit the bacon to keep this vegetarian if you prefer
Calories: 411kcal | Carbohydrates: 66g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1532mg | Potassium: 1277mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6100IU | Vitamin C: 36mg | Calcium: 145mg | Iron: 4mg