Creamy Leek and Potato Soup
This Leek and Potato soup is a great comfort food and perfect on a cold night. Serve along side a nice white wine and crusty bread for a delicious and fulfilling meal.
- 2 slices bacon
- 2 Tbl butter
- 1 large leek, white only, cleaned and chopped
- 1 large potato, peeled and chopped into chuncks
- 2 cups Chicken Stock
- 3/4 cup heavy cream
- 1 tsp seasoned salt
- 1/4 tsp black pepper
- 1/2 tsp salt
- fresh parsley for garnish
Cook bacon until crisp , crumble and set aside. Melt the butter in a large saucepan. Add the leeks and pepper and cook over low heat until softened, about 10 minutes. Add the chicken stock, potato and seasoned salt and bring to a boil, reduce heat and simmer partially covered 10-20 minutes or until potatoes are tender. Add the cream and simmer over low heat another 10 minutes.
Remove 1/4 of the leeks and potatoes and puree the rest either with a stick mixer in the pan or in batches in a blender/food processor. Return mixture to pan along with the removed vegetables and allow everything to warm.
Serve in bowls and garnish with the bacon and parsley.
Simple and heart-warming!