Potato Leek Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 slices of bacon
3 lg. leeks (or one bunch)
1 rib celery, thinly sliced
2 cloves crushed garlic
1/4 stick butter
5-6 medium potatoes (cut into inch size pieces)
1 bay leaf
Water to cover the potatoes or water/chicken stock combination
1-2 cups milk or half n half
Salt and pepper to taste
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Directions: |
Directions:Fry the bacon until crisp in a frying pan. Take out bacon and chop into small pieces. Cut off tough outer layer of the leeks until only the white and pale green parts are left. Slice the leek down the middle and then thinly slice the stalk. Rinse thoroughly. Put the leek, thinly sliced celery, garlic and butter into the bacon grease and fry for 5 min. Add this mixture, bacon bits and the bay leaf to the potatoes which have been boiling in a pot of water/chicken stock. Continue to cook (about 20 min.) until the potatoes are tender. Add the milk or half n half and blend all in a blender. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Leeks will have a lot of dirt inside the layers. It is important to wash well.
I use a potato masher to mash the potatoes and it leaves the soup a little chunkier than blending all of it.
OR
Blend all but 2 cups of the soup in a blender to have a smoother soup.
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