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Creamy Potato Leek Soup Recipe

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This recipe for Creamy Potato Leek Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Guffey
Added: Thursday, January 24, 2008

Category:
Category:

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

Directions:
Directions:
1. 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.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour total
Personal Notes:
Personal Notes:
This is truly a decadent, yet simple soup. To lighten it up, I use half & half and turkey bacon or ham. Serve with warn crusty bread for a great treat.

 

 

 

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