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Ingredients
| bacon: 1 strip |
| salted butter: 1 oz |
| russet potatoes: 1 lb |
| leeks: 2 whole leeks |
| chicken stock: 3 cups |
| salt |
| black pepper |
| 2% milk: 1/2 cup |
| cheddar cheese (shredded): 1/2 cup (grated) |
| parsley |
Leek & Potato Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Cut up the bacon and fry in butter. Peel and cut potatoes, and clean and cut up leeks. Add to the saucepan and fry for 5 minutes.
- Stir in stock, add salt and pepper to taste.
- Cover and simmer for 30 minutes until the vegetables are tender. Add milk and reheat but do not boil.
- If desired, blend for a few seconds. Serve with grated cheese and parsley.