Not Too Leeky Potato Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is very simple and very delicious (and cheap too). Even my kids liked it. I am sure that this would be an excellent base for a clam soup. Ingredients:
2 lbs red potatoes |
2 quarts water |
1 leek |
1 medium onion |
3 slices bacon |
1 cup celery |
1/4 teaspoon ground nutmeg |
1 teaspoon basil leaves |
1 1/2 cups half-and-half |
1/4 cup butter |
1/4 cup parmesan cheese, grated |
1/4 teaspoon tabasco sauce |
salt and pepper |
Directions:
1. Place water in a large pot, roughly cut (do not peel) potatoes into water. They don't have to be uniform in size.
2. Cut Leek, lengthwise into 4 strips then cut with scissors into 1/4 inch pieces into potatoes.
3. Chop Onion and Celery into 1/4 inches pieces; add to potatoes.
4. Sprinkle with a little salt.
5. Put over medium heat and cover for half an hour.
6. Fry bacon and let it cool, when cool crush into tiny pieces.
7. Add spices and butter, stir and mash potatoes with a masher or immersion blender ( I prefer to see the skins so I use a masher).
8. Add Half and Half, cheese, and bacon; stir. Taste and adjust (salt and pepper).
9. Return to heat and simmer uncovered for 15 minutes.
10. To freeze let the soup cool and pour into freezer safe containers and set in the freezer. I recommend quart sized tubs or pint sized zipper bags.
11. To reheat let the soup thaw over night in the refrigerator, there may still be small ice chunks, and reheat slowly on the stove with a little added water or in the microwave in a safe bowl. Enjoy!
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