Potato and Leek Soup
This was a homerun! If you don't like bacon, onions, and potatoes- run far far away! Those are the 3 main ingredients in this satisfying comfort food.
But who doesn't like bacon, onions and potatoes??
This soup is sort of a twist on classic potato soup, although instead of using onions, we're using leeks and we're adding lots of yummy herbs! Justin almost skipped dinner because he didn't know what a leek was. Don't let the word scare you- its an onion! Think green onion on steroids, but with a sweeter more mild flavor. So if you're on the fence about onions (ahem-Randi), you may actually like a mild leek.
As for me? Onion is my favorite vegetable. I know its a little weird. Try not to lose sleep over it, okay?
This soup looks creamy, but there is actually very little milk in the recipe. So little cream, in fact, you could omit it if that suits your taste-or if you have a baby who screams in the night when you decide to indulge in a little dairy....but I digress.
Potato and Leek Soup
2 lbs. yukon gold potatoes, peeled and chopped into 1 inch cubes
3-4 medium leeks, light green and white parts only- chopped thinly (save tops for garnish)
3 slices thick cut peppered bacon, chopped (you can use regular, but don't be shy adding the pepper when you season the soup)
2 cloves garlic, minced
5 cups chicken stock
2T. fresh basil (or 2 t. dried crushed basil)
1 t. fresh dill (or 1 t. dried dill)
4 springs fresh thyme (or 1 t. dried thyme)
1/2 c. cream
1-2 t. sea salt
garnish: sharp cheddar, green onion or leek tops, bacon bits, croutons....
Cook bacon in large sauce pan or Dutch oven. Remove from pan when fat is rendered. Add leeks, cook until tender, adding garlic in last minute of saute. Add 1 cup chicken stock, scraping the bottom of the pan to remove all the peppery bits of bacon and flavor! Add potatoes, herbs, salt and remaining stock. Also add back in the bacon! Bring to a boil, then lower heat to med-low and simmer for about 1 hour, until potatoes are tender and the soup is slightly thickened.
Remove 1 cup of stock, puree in blender, return to pot. (You could puree the entire soup, but I really like my potato soup hearty and chunky) Check seasonings, add more salt and pepper if necessary. Add the cream just before serving, when you're turning the heat off.
If you didn't use a peppered bacon, you could throw in a shot of tabasco or rooster sauce at this point. But if you used the peppered bacon- it should be spicy enough!
Add your garnish, if desired. Serve hot! Makes 4 servings.
Thank you Millsap Farms for providing almost all the ingredients for this yummy seasonal soup!
