Potato And Leek Soup
From angelabangela 13 years ago
- 1 hour 45 minutes to make
- Serves 6-8 servings
I modified this recipe based on what I had in my refrigerator and pantry. The results were astounding and I was lucky enough to have leftovers for the next day!
Ingredients
- 8-10 potatoes, cubed (you can leave the peels on if you desire, just make sure they are clean) shopping list
- 4 leeks, cleaned and chopped shopping list
- 1 celery stalk, cleaned and chopped shopping list
- 1 medium onion, finely chopped shopping list
- 3-4 slices of bacon, cooked and grease reserved (this is completely optional, I used it to add more flavor and less salt to the soup). shopping list
- 4-5 c chicken stock shopping list
- 4 T butter (less if you have reserved bacon grease) shopping list
- 1/2 c milk or Cream shopping list
- 3 T dill shopping list
- 2 T parmesan cheese shopping list
- salt and pepper to taste shopping list
How to make it
- Cook bacon and remove from pan. If you didn't use bacon, melt butter in pan. Add leeks, celery and onion to pan and cook until caramelized. Add potatoes, chicken broth and dill. Bring to a boil and cook until potatoes are tender. Let cool for 15 minutes.
- For a more rustic soup, use a potato masher to mash the potatoes, leaving large chunks. Otherwise transfer to a blender or food processor and puree until lumps are gone (do not over process! mixture becomes gluey from starch if you do!)
- Add salt and pepper, milk, and Parmesan cheese. Return soup to a boil, making sure it is mixed well (Parmesan cheese tends to get lumpy so you have to stir it for a bit). Serve with crumbled bacon on top.
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