Potato Leek Soup
A thick and creamy soup that doesn't use any cream. Guaranteed to warm you from the inside out. A classic!
Equipment
- Emersion blender
Ingredients
- ¼ lb bacon, cut into ½ inch pieces
- 3 leeks, white part only
- 2 cloves garlic, minced
- 3 lbs potatoes, peeled and cubed
- 32 oz carton chicken broth
- salt & pepper, to taste
- sour cream, optional to serve
- sliced green onions, optional to serve
- grated Parmesan cheese, optional to serve
Instructions
- Heat a large dutch oven or other large pot over medium heat.
- Add bacon pieces and cook unitl bacon renders its fat.
- While bacon is cooking, wash and cut up leeks. Discard tough green part and cut white part lengthwise into quarters, then cut into ¼ inch pieces.
- Add leeks to the pot and cook until they soften, about 7-8 minutes.
- While leeks are cooking, peel and dice potatoes into 1 inch sized chunks.
- Once leeks are tender, add minced garlic and cook until fragrant, about 1 minute.
- Add potatoes and chicken broth to the pot. Increase heat to medium high and bring mixture to a boil.
- Add ¼ teaspoon pepper and ½ teaspoon salt. Stir to combine.
- Once broth comes to a boil, cover and reduce heat to low.
- Simmer soup over low heat stirring occasionally, until potatoes are soft, about 45 - 60 minutes.
- Once potatoes are soft, use an emmersion blender to carefully blend soup until thick and smooth.
- Add additional chicken broth or a little white wine to thin soup if it's too thick.
- Taste and add salt & pepper as needed to taste.
- Serve with a dollop of sour cream, a sprinkle of grated Parmesan cheese and chopped green onions.