B. L. P. (Bacon, Leek & Potato) Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Simple and hearty soup. Serve with crusty bread. Ingredients:
8 potatoes, peeled and cubed |
4 cups chicken broth |
1/2 lb bacon, cut into 1 inch pieces |
3 leeks, sliced |
3 garlic cloves, minced |
1 cup half-and-half or 1 cup light cream |
1 dash nutmeg |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
2. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
4. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
5. Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.
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