Monday, October 22, 2012

Potato-Leek Soup with Bacon

This soup tasted good -- especially with the bacon -- but the Culinary Arts students thought it was a little thin...and I agree! We're adding extra potatoes (a few more blended and some extra diced chunks as well) to thicken it up before serving it again. :)

2 Tbls butter
8 slices bacon, chopped
3 leeks, white and light green parts only, thinly sliced
4 cloves garlic, chopped
8 C chicken broth
4 medium russet potatoes, peeled and ½” diced
½ tsp salt
½ tsp pepper
1 C heavy cream
3 C frozen peas (do not thaw in advance)
½ C chopped scallions

Cook the bacon in a large saucepan over medium heat until crisp (about 8 minutes). Transfer to a paper towel lined plate, reserving about 2 tablespoons fat in the pan.

Add 2 tablespoons butter to pan, then add leeks and garlic; cover and cook until tender (about 5 minutes).

Add broth, 4 cups water, potatoes and salt and pepper; cover and bring to a boil over high heat, stirring just occasionally. Reduce heat to medium and simmer, partially covered, until potatoes are tender (about 10 minutes).

Purée half the soup in a blender (remove the filler-cap to let steam escape), then return to the pot. Add cream and bring to simmer.

5 minutes before serving, add peas. Season with salt and pepper.

Serve with crumbled bacon and chopped scallions to garnish.

Another twist on Potato-Leek Soup: Potato-Leek Soup with Mini Pierogi.

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