Creamy Potato Leek Soup with Bacon
Yield: 8 - 10 ServingsIngredients:
2 oz. Butter 2/3 cup Onions, diced 2/3 cup Celery, diced 6 slices Bacon, diced fine 2 each Leeks, rinsed well and sliced 4 each Potatoes, peeled and diced 1/3 tsp. Thyme leaves 1 each Bay leaf pinch Ground nutmeg 1 1/2 qt. Chicken or vegetable stock 1 cup Heavy cream to taste Salt to taste Fresh ground black pepper to garnish Chives, mincedMethod:
In a large soup pot, melt butter. Add onion, celery, leeks, bacon, thyme and bay leaf; cook for 3 - 4 minutes. Add potatoes and continue to for 3 - 4 minutes, Add chicken or vegetable stock and bring to a simmer. Reduce heat and continue to simmer. Allow soup to simmer 25- 30 minutes over low heat, stirring regularly. Remove bay leaf and puree with an immersion or "stick" blender. Stir in cream. Season to taste with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve with hot crusty bread.
2 oz. Butter 2/3 cup Onions, diced 2/3 cup Celery, diced 6 slices Bacon, diced fine 2 each Leeks, rinsed well and sliced 4 each Potatoes, peeled and diced 1/3 tsp. Thyme leaves 1 each Bay leaf pinch Ground nutmeg 1 1/2 qt. Chicken or vegetable stock 1 cup Heavy cream to taste Salt to taste Fresh ground black pepper to garnish Chives, mincedMethod:
In a large soup pot, melt butter. Add onion, celery, leeks, bacon, thyme and bay leaf; cook for 3 - 4 minutes. Add potatoes and continue to for 3 - 4 minutes, Add chicken or vegetable stock and bring to a simmer. Reduce heat and continue to simmer. Allow soup to simmer 25- 30 minutes over low heat, stirring regularly. Remove bay leaf and puree with an immersion or "stick" blender. Stir in cream. Season to taste with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve with hot crusty bread.
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