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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.
Questions about this recipe?
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