Potato Leek Soup

I went to our local farmers market this weekend and picked up some wonderful local fruit and produce. I also finally met Cathy from Wives with Knives, who was just as lovely as I had imagined. It’s been raining and cold here this week, so when I saw fresh leeks at one of the booths, I instantly wanted to make a big pot of potato leek soup. We headed to a friend’s house for dinner, and I brought this soup, along with a garden salad and some crusty bread. It turned out flavorful, hearty, and very delicious. It was a big hit with all of us.

Potato Leek Soup

Ingredients:

• 4 slices of bacon, cooked and crumbled
• 1 large leek, white and light green parts only, washed and chopped
• 2 stalks of celery, chopped
• 1 shallot, diced
• 5 cloves of garlic, minced
• 4 large Yukon gold potatoes, peeled and cut into 1-inch pieces
• 8 cups of chicken broth
• 1 tsp of dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 cup of whole milk or heavy cream

Serving:

• Cheddar cheese, shredded
• Bacon crumbles
• Fresh parsley, chopped

How to Make Potato Leek Soup:

Cook the bacon over medium heat in a large Dutch oven. Once the bacon is crisp, remove it and place it on a paper towel. Crumble into little bits and set aside for garnish.

Add the leeks, celery, and shallots to the Dutch oven (add a little more olive oil if there isn’t much bacon grease). Cook on low, stirring occasionally, for 20 minutes, or until tender & softened.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the potatoes, stock, thyme, sea salt, and freshly cracked pepper, to taste. Cook until the potatoes are tender, about 45 minutes.

Once the potatoes are tender, remove and discard the bay leaf.

Blend the soup just a little with an immersion blender, keeping it mostly chunky.

Add the milk (or cream), taste, and re-season if needed.

Serve hot with cheddar cheese, bacon bits, and fresh parsley sprinkled on top. Enjoy.