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Creamy Potato Leek Soup Recipe

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This recipe for Creamy Potato Leek Soup is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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