Recipe

Cream Of Potato Leek Soup Recipe


Cream Of Potato Leek Soup Recipe
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A very nice version of potato leek soup. Garnish with Cheddar cheese & fresh parsley.

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Ingredients
  • 10 potatoes, cubed, peeled if desired
  • 5-1/3 cups chicken broth
  • 1-1/4 pounds bacon, cut into 1 inch pieces
  • 4 leeks, sliced
  • 1-1/3 cups heavy cream

Directions
  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil.
  2. Cook until potatoes are just tender.
  3. While potatoes are cooking, place bacon in a large, deep skillet and fry over medium high heat until evenly browned.
  4. Drain, reserving 3 tablespoons of grease and set aside.
  5. Saute leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  6. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.
  7. Add salt & pepper to taste.
  8. Stir to blend and remove from heat. Serve hot.

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Comments


Oh this looks so delicious. I've bookmarked this and I'm going to make it sooner than soon!!!
Thank you for sharing.


Made this today - very good - a lot like loaded baked potato soup. I can't help wondering, though, how someone decided that 10 1/2 potatoes is j-u-s-t the right number. I pureed some of the potato & broth mixture before adding the leeks and bacon. Makes it creamier and a little more sophisticated/less rustic.


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Alterations


Puree the potato & broth mixture before adding the leeks and bacon.


My family likes this soup just the way I created it!


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