Today was the perfect fall day. A crisp morning followed by a sunny afternoon that set the colors on the trees ablaze. The days of cozy sweaters are upon us, and I felt we needed an equally cozy soup to go along with such a wonderful day.
This was the first time I ever made this soup and it is absolutely delicious. Even my husband, a known soup hater, kept telling me how good it was. This soup would even make a great base for a yummy clam chowder too.
Allow me to present what is now my new favorite soup: Potato Leek Soup.
What you’ll need
Makes 8 servings
2 pieces of bacon
1 stick (113g) butter
2 leeks, sliced
1 quart (940ish ml) chicken broth
1 tablespoon corn starch
2 lbs (a little under 1kg) Yukon gold potatoes diced. You can peel them if you like, but I enjoy potato skins so I leave them on.
2 cups (473ml) heavy cream
Salt and Pepper to taste
Directions
Start by getting your leeks ready. That’s a great video that explains the process. I started to write it all out but this recipe began to resemble an essay on leek preparation. So do what that video says.
In a large pot cook the two pieces of bacon. Set bacon aside and drain most, but not all of the bacon grease from the pot. Add the stick of butter and over medium heat, cook the leeks until tender, stirring frequently. This takes about 10 to 15 minutes. While the leeks are doing their thing, get your potatoes ready.
In a small cup mix a little bit of the chicken broth with the corn starch, add the starch/broth mixture, remaining chicken broth, and potatoes to the leeks.
Heat until boiling then add the heavy cream and reduce the heat to a low simmer. Crumble the bacon from earlier into the soup. Simmer until the potatoes are tender, about 30 minutes, stirring every 5 to 10 minutes. Season the soup with salt and pepper before serving.
Image © Jenessa Hooper for BitchBuzz