Soup Sunday - Potato Leek

 

 

 

I love Soup Sundays and I love this soup! It's smooth, creamy, flavorful... If I had a restaurant this soup would be on the menu! I also love my LeCreuset Pot, my Furi (add 2 dots above the "u") knife and my immersion blender.

Ingredients

 

6 slices of bacon

1/4 C butter

2 leeks chopped, white part only

1/2 C onion, diced

3 gloves of garlic, minced

4 C chicken broth

6-8 potatoes, peeled and cubed

1 1/2 C half & half

salt and pepper to taste

 

1. Cook the bacon in the pot you're going to make the soup in.

 

 

I find it easiest to use my Wusthof (again, add 2 dots)kitchen shears to cut the bacon directly into my pot. ( I really like my shears too! They're super sharp and come apart for easy cleaning. My father-in-law gave them to me for Christmas one year.)

 



2. Remove bacon, leaving about 1/3 of the grease in the pan. Add butter, leeks, onion and garlic. Cook the veggies until tender.



 



 

This picture gives you an idea of how many potatoes I use.

This is a smaller Pampered Chef Batter Bowl. (Also, check out

the sweet knife!)

 

 

3. Add potatoes and chicken broth. Bring to a slight boil and simmer until potatoes are tender.

 

4. Using an immersion blender, food processor or blender, blend soup until smooth.

 

5. Stir in half & half and heat thoroughly. Add salt and pepper to taste.

 

 

6. Serve in a bowl and top with bacon and other desired toppings.

 

 

This is mine...

 

 

...and this is Parker's!

You will definitely want bread for dipping!

 

I just like this soup so much that I want to be able to taste the potatoes and leeks! I hope you enjoy it as much as I do!

 

Blessings,

Julie

 

P.S. People have told me that they have been unable to comment on my post. Hopefully I've fixed this problem. To comment, where it says "comment as" you need to select anonymous. I would really like it if you told me who you were though! :)