Potato Leek Soup Recipe

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Potato Leek Soup

Contributed by: Melinda

4 medium russet potatoes or 6 medium yukon golds
2 carrots
1 onion
2 leeks
1 stalk celery
2 garlic cloves
4 strips bacon
3-4 cups chicken broth
1/2 cup grated cheddar cheese
sour cream
salt & pepper

In a large soup/stock pot, gently render the fat from the bacon (you want to use the same pot for the soup)
Remove bacon strips and set aside for garnish
If you have more than 2 tbl bacon fat, drain off and retain two tablespoons
Peel potatoes & carrots and cut into 1/2 inch dice
Chop onion, leeks and celery in 1/4 in dice
Heat fat and saute onion, leeks and celery until translucent
Add carrots & potatoes and saute until just beginning to brown
Add salt and black pepper
Mince and add garlic and cook about 1 minute
Add chicken broth and cook over medium heat until potatoes and carrots are tender (about 15 - 20 minutes)
Turn off heat and stir in cheddar cheese.
Dish into bowls and garnish with chopped bacon and sour cream

If you haven't used leeks before, you need to cut off the tops at the point where they are obviously stringy. Remove the outer leaves, cut off root and slice down the middle. Rinse well under running water to remove any residual sand. Select leeks that are approximately 1 1/2 in. in diameter. If you can only find smaller ones, you'll want to use more than two.

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