The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Thursday, June 10, 2010

Leek & Potato Soup

          I absolutely love soup. I feel like its one of the most versatile meals on the planet - there are probably hundreds, if not thousands of types of soup. So when I picked leek as my new vegetable to try, I knew that I could use it for leek & potato soup. 
           This soup is incredibly simple with its ingredient list & it can be made in less than an hour. Its satisfying enough to have as a complete meal if you have some fresh veggies or bread on the side. Enjoy!

       6 large potatoes, peeled and cubed
       4-5  cups chicken broth
       1/2 pound bacon, cut into 1 inch pieces
       3 leeks, cleaned & sliced
       1 cup half & half cream
       salt & pepper to taste
            1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. (if you choose not to use bacon, saute leeks in 1/4 cup butter instead)
          2. When the potatoes are tender, stir in the fried leeks, cream and bacon. Stir to blend and remove from heat.
          3. Blend 1/2 of the soup mixture in a food processor for about 30 seconds. Add to remaining soup mixture, stir well & serve immediately.

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