Diced potatoes, chopped leeks and crumbled bacon come together in this savoury side. Perfect for those cool winter nights!
|12||Slices Maple Leaf® Natural Selections® Bacon, divided|
|1||Medium onion, diced|
|2 cups||(500 mL) Chopped leeks, white and pale green parts only|
|2 cups||(500 mL) Russet potatoes, peeled and diced|
|4 cups||(1 L) Chicken broth|
|Salt and pepper|
|1 cup||(250 mL) Sour cream|
|.25 cup||(60 mL) Chopped fresh chives|
HEAT a large pot over medium heat. Chop six slices of bacon and cook for 5-6 minutes until fully cooked. Add onion and cook until softened. Add leek and potatoes and cook for another 6-8 minutes, stirring often until softened but not browned.
ADD chicken broth and bring to a boil. Skim off any foam that rises to the top using a slotted spoon. Reduce heat to a simmer and cook for 15-20 minutes or until potatoes are tender. Remove from heat and season with salt and pepper. Using a hand blender, puree the soup until smooth. Stir in the sour cream. Return to very low heat.
COOK the remaining bacon in a non-stick skillet over medium-high heat until crispy. Crumble the bacon.
LADLE soup into serving bowls and sprinkle with crumbled bacon and fresh chives before serving.
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