Monday, December 5, 2011

Leek and Potato Soup

¼ cup butter
2 lbs leeks (white parts only) be sure to clean each leaf. Slice thin.
6 cups chicken stock or water
2 lbs baking potatoes peeled & sliced thin
salt & ground white pepper
2 T chopped fresh chive (use scissors to cut)
1 lb. crisp bacon or ham - chopped

Melt butter. Add leeks & sauté until soft (3-5 mins).
Add chicken broth and potatoes. Boil and simmer for 20 – 30 minutes.
Add bacon. Use hand blender to smooth.
Add s & p to taste.
Put in bowl and garnish with fresh chives.

This is Gerry’s favorite soup. Serve with hot bread from the oven. YUM!!!

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