Foodieobsessed's Blog



Potato Leek Soup

This is a basic potato leek soup that my good friend Laura has been telling me about for years. Not, literally. She keeps asking me why I don’t make it. Well I should have!

Every week I get a box from our local co-op filled to the brimm with leafy and delicious winter vegetables. This week it happened to have some potatoes and leeks. This is a very basic recipe and is so tasty and easy, especially if you have an immersion (stick) blender. I made it low calorie friendly so for all of you weight watchers out there–four servings at three points a piece! What a deal.

If you would like to add some herbs please feel free! Thyme, terragon, parsley or any kind of green herb would be in this.

Potato Leek Soup

2 slices of bacon, cut into lardens (little pieces)

2-3 leeks, cleaned and sliced

3 large russet potatoes (about 1lb), diced

1 tbs flour

2 cups (1 can) chicken broth

4 cups water

1/2 cup half and half

Salt and pepper to taste

—-

Cook bacon until crispy. Remove from pan and drain on paper towels, reserve. Leave fat. Add leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and salt and pepper.

Puree soup in a blender. Add salt and pepper to taste.

Serves 4.

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