It is soup season. This soup came around from finding some huge leeks at a market.
Leek and Potato Soup
2 large leeks or 4 regular leeks
6 russet potato or any other starchy potato
1 tbsp+ chicken better than bouillon
Enough water to cover potatoes
6 rashers bacon
1 to 2 tbsp butter
1 cup grated gouda
Salt and pepper
- Remove dark green leek top and slice lengthwise. Since the leek and shake off the water. Cut each half lengthwise again and then slice across the leek.
- Peel potatoes and chop into small cubes. Set aside.
- Cut the bacon rashers into small pieces. Place in a heavy bottom pot and render the fat out and the pieces are lightly golden. Remove bacon from pan.
- Add 1 to 2 tbsp of butter to pot and all the sliced up leeks. Sweat the leeks moving around until they are all started to cook. Cover for 2 to 4 minutes until the leeks are nice and tender. Add better than bouillon.
- Add potatoes and enough water until all the potatoes are covered. Cook until potatoes are soft and mashable.
-Mash potatoes, add cheese and salt and pepper to taste
- Enjoy!
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