Potatoe Leek Soup
For a less fattening version use olive oil instead of butter. And sub the heavy cream for half and half.
- 1 pound leeks, cleaned and dark green sections removed, approximately 2 large or 4 to 5 medium
- 2 garlic cloves minced
- 4 pieces of bacon cooked and crumbled
- 3 tablespoons unsalted butter
- Kosher salt to taste
- Approximately 3 small, Yukon gold potatoes or Russet, peeled and diced small
- 1 quart Chicken broth
- 2 cups heavy cream
- 1/2 teaspoon pepper
- 1 tablespoon snipped chives
- Chop the leeks into small pieces.
- Cook bacon and set aside.
- In a large saucepan over medium heat, melt the butter. Add the leeks, garlic, and a heavy pinch of salt and saute for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 20 minutes, stirring occasionally.
- Add the potatoes and the chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer gently until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with a blender or food processor until smooth. Stir in the heavy cream and pepper. Taste and adjust seasoning if desired. Sprinkle with chives and bacon serve immediately, or chill and serve cold.