iPatch Chest o' Cookery

Recipe nameLeek and Potato Soup
Main ingredientUh, Leeks and Potatoes
Number of servings6
OriginCanadian Living website
Cooking typeWestern
Time required45 minutes
Difficulty **
Suggested winesA porter or stout (beer)
Ingredients2 leeks
1 stalk celery
1 carrot
1/4 tsp dried thyme
1/4 tsp ground black pepper
2 large Yukon Gold potatoes
1 carton (900 mL) low-sodium chicken broth
2 thick slices bacon
1/4 cup shredded Cheddar cheese
parsley to garnish
DirectionsChop bacon into small pieces. Fry in stock pot over medium heat. Add water if the pieces stick. Remove from pot with slotted spoon and set aside.

Slice vegetables - only white and light green parts of the leeks. Saute in bacon fat until softened, about 8 minutes.

Add potatoes, chicken stock, and 2 cups water. Bring to a boil, then reduce heat and let simmer until potatoes are cooked (about 20 minutes). Remove from heat.

Puree soup in blender. Serve, garnished with bacon bits, cheese and parsley.
NotesIf you omit the bacon, fry the veggies in 3 tbsp vegetable oil.

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