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!
5 comments:
cook's illustrated came up with this a few years ago and it seems to work like a charm:
Garlic-Potato Soup Add to Favorites Shopping List
A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, or garlic croutons (see related recipes) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but veget! able broth can be substituted.
Serves 6 As a Main Course
3 tablespoons unsalted butter
1 medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2 heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6 - 7 cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
2 bay leaves
Table salt
1 1/2 pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
Ground black pepper
1/4 cup minced fresh chives
Garlic Chips
3 tablespoons olive oil
6 medium cloves garlic , sliced thin lengthwise
Table salt
1. Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
2. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
For Garlic Chips
Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
Looks very familiar! I've never tried a "garlic chip" before- and I am soooo intrigued!
Sounds like Garlic chips would be a nice addition to this!
Rachel, we made potato & leek soup this week, too. But I used the whole leek (green parts, too). After I sauted the onion I blended it with the broth before adding the potatoes to cook. The only difference is that it was GREEN! Would make a nice St. Patty's day lunch! We love leeks!
Looks way yummy. I like to mess with my husband's head sometimes and tell him we're having something using the "other" name, like risotto. He gets this look like he's girding up his loins, and then he finds out that it's only rice. hehehehe. Leeks are only onions. Good onions, but not scary. :-)
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