Potato Leek Soup
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Potato Leek Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Soup:
- 4 lices Bacon cooked and crumbled
- 1 leek white and light green parts only, washed and chopped, large
- 2 celery chopped, stalks
- 1 shallot diced
- 5 cloves garlic minced
- 4 Yukon Gold potatoes peeled and cut into 1-inch pieces, large
- 8 cups chicken broth
- 1 tsp dried thyme
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup whole milk or heavy cream
Serving:
- cheddar cheese shredded
- Bacon crumbles
- parsley chopped, fresh
Instructions
- Cook the bacon over medium heat in a large Dutch oven. Once the bacon is crisp, remove it and place it on a paper towel. Crumble into little bits and set aside for garnish.
- Add the leeks, celery, and shallots to the large Dutch oven (add more olive oil if there isn't much bacon grease). Cook on low until tender and soft, stirring occasionally, for 15 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the potatoes, stock, thyme, sea salt, and freshly cracked pepper, to taste. Cook until the potatoes are tender, about 45 minutes.
- Once the potatoes are tender, remove and discard the bay leaf.
- Blend the soup just a little bit with an immersion blender being careful to keep most of the soup chunky.
- Add the milk (or cream), taste, and re-season if needed.
- Serve hot with cheddar cheese, bacon bits, and fresh parsley sprinkled on top. Enjoy.
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