Potato Leek Soup
I don’t know about you but as the temperatures drop my thoughts turn to comfort food. There is just nothing better than a warm bowl of soup. I have always loved potato soup. As a child, I remember my mother serving it up piping hot with saltine crackers.. I may be dating myself here :-/ I’ve made several adjustments to this recipe over the years and found the addition of leeks, (something my mother did not use) really marries well with the potatoes. My recipe is definitely not the low fat version but could be adapted easily using skim in place of the whole milk. It has become a family favorite that I hope you’ll enjoy too! Cheers!
8 medium russet (or any) potatoes chunked
2 leeks thinly sliced
Chicken Broth- I purchase the large boxed broth
Two cups of whole milk
2 tablespoons of butter
1/4 cup of fresh chopped parsley
6-8 slices of bacon cooked nice and crispy
1 cup of shredded cheddar cheese
Peel and chunk the potatoes, slice the leeks and drop them in to a bowl of cold water to allow any of the sand that might be in the stalks settle.
In the mean time-fry up your bacon slices and drain them on paper toweling
Next step bring out the old potato masher!!!
Mash the potatoes to this consistency and add the butter. Remove from heat. (for a creamier texture you could use an emulsifier-we like it a little chunky).
Heat the milk in the microwave or stove top prior to adding. Just pour it over the hot mash until you get the consistency you like!
Add the chopped parsley and give it a quick taste to see if you need to add additional salt. Pepper is optional.
Top with the shredded cheddar and bacon!! And enjoy!!!!!1