This creamy potato soup is flavoured just right with fresh leeks and savoury, crispy bacon. The perfect dead-of-winter meal; it will not only warm you up, but fill you up.
|3||leeks, well cleaned and thinly sliced|
|1||medium onion, chopped|
|3 cups||vegetable or chicken broth|
|6||medium russet potatoes, cut into 2 inch cubes|
|1/4 cup||heavy cream|
|salt and pepper to taste|
|1/2 cup||cooked bacon, chopped|
|sauteed leek for garnish (optional)|
1. Melt butter in a large pot over medium-high heat; add onions and leeks. Cook until onions are translucent and slightly brown. Add broth and simmer on low.
2. Meanwhile in another large pot, boil cubed potatoes until soft. Once soft, drain off excess water and add to the pot with the broth, onions and leeks. Add milk and cream, salt and pepper to taste.
3. Using a hand blend, blend the soup until desired consistency is reached (ie: chunky or smooth). Continue to simmer on low heat, making sure to stir frequently to prevent the bottom from scorching.
4. Stir in cooked bacon and reserve some for garnish. Serve hot alongside a lightly toasted baguette.
Show More Comments
No Comments yet