Sunday, October 2, 2011

RECIPE: Creamy Potato Leek Soup

4 potatoes, peeled and cubed
2 1/2 cups low-sodium chicken broth
3 leeks, sliced
1/2 cup heavy cream (or 1% milk)
1/2 pound bacon, cut into 1 inch pieces (optional)

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.
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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