I know I have said many times how much I like to make and eat soup. Bear with me, this Fall and Winter you’re gonna get a plethora of soup recipes from me! I have a long list of ones I’m going to try. I was making a list of Nick’s favorite dinners (because every time I ask him what he wants for dinner, he says he doesn’t care) more than half of them were soups! Soup is comforting, filling and easy. Serve it with bread and you’re good to go!
When we first got married, I always made potato leek soup, and for some reason haven’t made it forever, I made it the other night and we sat reminiscing about our first house.
Your ingredients: Leeks, potatoes, chicken broth, whipping cream and bacon.
First, cut the leeks in half down the middle and chop up. Put them in a bowl of cold water to get the sand and grit out.
Next, cut up the bacon, and brown it. Remove the bacon and some of the grease. Leave a little of the grease to saute the leeks in.
Saute the leeks until they are just barely soft.
Cut up the potatoes in small cubes.
In a large pot, bring the potatoes and chicken broth to a boil. When the potatoes are tender, stir in the leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve with French Peasant Bread.
Creamy Leek and Potato Soup
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cup up into pieces
3 leeks, sliced
1 cup heavy cream
In a large skillet 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. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. When the potatoes are tender, stir in the leeks, heavy cream and bacon. Stir to blend and remove from heat. ~ Jessica
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