Thursday, November 6, 2008

Creamy Potato Leek Soup

Stovetop - 60 minutes. Serves 6


8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pcs
3 leeks, sliced
1 cup heavy cream


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.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

I lost my favorite potato leek soup recipe. This one looks good.
Can use 1/2 and 1/2 or canned milk instead of cream. Add garlic, salt/pepper, optional alternate meats.


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