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Monday, April 26, 2010

Soup Glorious Soup

Creamy Potato Leek Soup II

I love soup, all kinds of soup. I found this creamy and delicious gem of a recipe on It was submitted by ANABANANA, with the comment of, "Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese."

I couldn't agree more Anabanana! So if are like me and simply love soup make sure you add this to your recipe box.

Personal tips regarding this recipe. I am fond of red skin potatoes, so that is what I used in this recipe. I also substituted 1/2 and 1/2 for the cream.

If you are not familiar with leeks. Be sure to wash them thoroughly as they are grown in very sandy soil. After cutting a few inches off the top, also cut off the very bottom where the roots grow and discard. Slice the leek lengthwise, while holding the two sides together slice into desired pieces. Place the leek(s) in a bowl of cold water and rinse thoroughly. Transfer them to a colander and rinse once more. Pat dry with a clean cloth and proceed with recipe. It sounds complicated but it is worth the extra steps to make this delicious and hardy soup. Enjoy!

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

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. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

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

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