Potato Leek Soup
Servings 4
Equipment
- Large Dutch oven
- Immersion Blender
Ingredients
Soup:
- 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
Instructions
- 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 large Dutch oven (add more olive oil if there isn't much bacon grease). Cook on low until tender and soft, stirring occasionally, for 15 minutes.
- 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 bit with an immersion blender being careful to keep most of the soup 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.