|Browse - Search||Log in|
|Recipe name||Leek and Potato Soup|
|Main ingredient||Uh, Leeks and Potatoes|
|Number of servings||6|
|Origin||Canadian Living website|
|Time required||45 minutes|
|Suggested wines||A porter or stout (beer)|
1 stalk celery
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
|Directions||Chop 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.
|Notes||If you omit the bacon, fry the veggies in 3 tbsp vegetable oil.|
This recipe has no votes -
Export this recipe into file format:
Powered by Foodie!
Released under GNU GPL