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Forum Home > Recipes > Potato-Leek Soup

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4 slices bacon, chopped

3 large leeks, (white and light green parts only) halved lengthwise and sliced thin

2 large russet potatoes, peeled and cut into 1-inch chunks

2 tbs butter

4 cus chicken broth

1 bay leaf

salt and pepper

1/2 cup grated american or cheddar cheese (optional)


1.  Cook bacon in Dutch oven over med-high heat until crisp, about 5 min. Transfer to paper towell-lined plate. Dioscard all but 1 tbs  fat.


2.  Add leeks, potatoes ans butter to empty pot and cook until leeks begin to soften about 5 min. Add broth and bay leaf and bring to boil. Reduce heat to med and simmer until vegetables are tender, about 15 min.


3.  Discard  bay leaf. Using a potato masher, mash until potatoes just begin to brak down and soup is thickened. Stir in bacon (and cheese - optional). Season with salt and pepper. Serve


If the soup is too thick, add hot water or broth to thin it.



April 21, 2010 at 2:01 PM Flag Quote & Reply

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