Monday, November 24, 2008

Creamy Potato Leek Soup

"I'd never tried leeks before this and I'd been wanting to. Most of the leek recipes I came across were for creamy soups with potatoes. I decided to try this one out and it was very good."


8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream (or Half and Half for less fat)
2 cloves garlic, minced


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. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

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