Thursday, February 25, 2010

Potato and Leek Soup

Kevin and I made this recipe yesterday.  It is really simple and requires only a few ingredients.  Ours was a little leek heavy but it was still delightful.  It goes especially well with good bread, like sour dough mmmm.  We halved this recipe and it still turned out good with a decent amount of soup. We had three bowls between us and there was still enough left for 2 days of lunch.

8 potatoes, peeled and cubed - the smaller you cut the potatoes the faster they become tender
4 cups chicken broth - you may want to have a little extra on hand in case it is too thick in the end
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Simmer until potatoes are tender, 15-20 minutes. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown but not crispy and brittle. 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 until soft.

2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat.  We used a hand held blender to blend it all together into a creamy soup.  You could also use a blender or food processor.  Just beware of blending hot liquids in the glass blenders - it doesn't turn out so well the glass will crack. :)  Serve hot.

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