Search This Blog

Saturday, January 16, 2010

Creamy Leek, Potato and Bacon Soup

When it's cold outside there are not many foods that can make you feel warm inside like a good soup.
Every spoonful you eat makes you warmer and comforts you like a big, fuzzy blanket. Most people revert to the old favorite CHICKEN SOUP but I like to switch it up once in a while.
This soup is different. Its thick and rich yet still mild tasting with a nice flavor packed finish from the crisp smokey bacon.
Think outside the box next time you plan to make soup.
Its thick enough to satisfy hunger, mild enough to get the fussiest to eat it and tasty enough to get them coming back for seconds!

I grow leeks in my garden almost specifically for this soup.   It truly is one of my favorites and perfect for a cold and cloudy day.


2 leeks finely chopped
3 potatoes diced
1 celery stalk finely diced
1 onion finely chopped
1 carrot finely diced
6 crispy bacon strips, chopped and set aside
1 cup 35% cream
10 cups vegetable stock
Salt and pepper to taste
Chives finely chopped for garnish

Saute all veggies ( including potato) in a large pot for 8-10 minutes until slightly soft
Add vegetable stock and bring to a boil then simmer for 1/2 hour
Remove all veggies from pot ad pass through food mill to puree.
** a food mill is much better than a food processor or blender because it removes tough fibers from celery and carrots**
Add pureed veggies back to pot then add cream.
Simmer for 10 minutes.
Plate soup, add crumbled bacon
and fresh chopped chives.
Serve immediately.
I like to serve this soup with a nice crusty garlic bread....enjoy!


Susan from Food Blogga said...

Smoky bacon and pungent leeks are so full of flavor. This must get along deliciously!

sonya said...

this was yummy, and as for the food mill. this is a kitchen staple that should be in everyone's kitchen.

whozyerdanny said...

I totally agree, a food mill is one of my # 1 tools in the kitchen. This soup would not be perfect without one.


Related Posts with Thumbnails