Creamy Leek and Potato Soup
It's been downright cold in Arizona lately. Cooler weather of course means comfort food, and what could be more comforting than a delicious soup with potatoes, leeks, bacon and cheese? It's not difficult to make, and the results are fabulous. Think of it kind of like a soup version of a loaded baked potato. And it's hearty enough to be your main course on a frigid day.
By the way, if you are not familiar with how a leek tastes, it's very similar to an onion but perhaps milder in flavor. In fact, my eyes were just as bothered slicing up these puppies as they are with yellow onions.
I made this for dinner the other night and my family just about licked their bowls clean - I kind of wish I would have doubled it so I could have some leftovers for lunch today. Oh well...
Creamy Leek and Potato Soup
Serving Size: 6
-= Ingredients =-
5 large Idaho potatoes ; peeled and cubed
2 cans Chicken broth ; just over 3 cups
1 pound Bacon ; cut into 1/2" pieces
3 large Leeks ; sliced thin
2 Chopped shallots ; optional
1 cup Heavy cream
1 cup Sharp cheddar cheese
Salt and pepper ; to taste
-= Instructions =-
In a large pot, boil potatoes in chicken broth until tender.
Meanwhile, in a large skillet, brown bacon pieces. Remove bacon and drain, reserving about 3 Tablespoons bacon fat. In the same pan, add sliced leeks and shallots to bacon fat and fry for about 7-8 minutes until tender.
When potatoes are done, add bacon, shallots and leeks and stir to combine. Add cream, cheese and salt and pepper and stir to combine. Continue to cook on very low heat for 10-15 minutes or until soup is desired thickness. Serve hot and store leftovers in refrigerator.
TIP: I use kitchen scissors to cut the bacon up. Simply grab a few slices at a time and cut them to the desired size. When you saute the bacon in the pan, separate them with the spatula.
Linkups:
Tasty Tuesdays at A Beautiful Mess
Delicious Dishes at It's a Blog Party!
By the way, if you are not familiar with how a leek tastes, it's very similar to an onion but perhaps milder in flavor. In fact, my eyes were just as bothered slicing up these puppies as they are with yellow onions.
I made this for dinner the other night and my family just about licked their bowls clean - I kind of wish I would have doubled it so I could have some leftovers for lunch today. Oh well...
Creamy Leek and Potato Soup
Serving Size: 6
-= Ingredients =-
2 cans Chicken broth ; just over 3 cups
1 pound Bacon ; cut into 1/2" pieces
3 large Leeks ; sliced thin
2 Chopped shallots ; optional
1 cup Heavy cream
1 cup Sharp cheddar cheese
Salt and pepper ; to taste
-= Instructions =-
In a large pot, boil potatoes in chicken broth until tender.
Meanwhile, in a large skillet, brown bacon pieces. Remove bacon and drain, reserving about 3 Tablespoons bacon fat. In the same pan, add sliced leeks and shallots to bacon fat and fry for about 7-8 minutes until tender.
When potatoes are done, add bacon, shallots and leeks and stir to combine. Add cream, cheese and salt and pepper and stir to combine. Continue to cook on very low heat for 10-15 minutes or until soup is desired thickness. Serve hot and store leftovers in refrigerator.
TIP: I use kitchen scissors to cut the bacon up. Simply grab a few slices at a time and cut them to the desired size. When you saute the bacon in the pan, separate them with the spatula.
Linkups:
Tasty Tuesdays at A Beautiful Mess
Delicious Dishes at It's a Blog Party!
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