Monday, December 29, 2008

Potato-Leek Soup

I made this soup over two weeks ago, so I'm going to try to remember as best I can exactly what I did. The original recipe came from The Big Book of Soups & Stews by Maryana Vollstedt and I just made a few minor adjustments. This soup could easily be made vegetarian by omitting the bacon (which is not in the original recipe) and using a veggie stock instead of the chicken stock.

Potato-Leek Soup
  • 1 pound of bacon, cut into small pieces
  • 3 leeks, white and light green parts only, chopped
  • 3 medium russet potatoes, peeled and chopped
  • 2 cups chicken stock or broth
  • 1 to 1 1/4 cups half-and-half
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper

In a large soup pot, fry bacon pieces until crispy. Remove with slotted spoon to paper towel, leaving grease in pot. Add in leeks and potatoes and saute for a few minutes, until leeks are tender. Add 1 cup of the stock. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 15 minutes. Add more stock if necessary. Using a potato masher, mash up some of the potatoes until you get your desired consistency. Add remaining stock, half-and-half, salt and pepper and simmer 5 to 10 minutes longer. Serve topped with bacon pieces.

1 comment:

Joelen said...

I don't think I've ever made anything with leeks unless bacon was involved! This looks like a fabulous soup!