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Ingredients
| salted butter: 2 oz |
| bacon: 8 strips (chopped) |
| leeks: 5 whole leeks (sliced) |
| russet potatoes: 2 whole potatoes (cubed) |
| vegetable stock: 1 qt |
| bay leaf: 2 |
| 2% milk: 1/2 pt |
| parsley: 1/4 cup (chopped) |
Leek and Potato Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
- Add the leeks and potatoes and stir until they are glistening.
- Add the stock and bay leaves, season and bring to a boil.
- Partly cover and simmer for 15 minutes until everything is cooked.
- Remove the bay leaves and then puree the soup in batches in a food processor or blender.
- Return to the pan and stir in the milk.
- Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes).
- Sprinkle with parsley to serve.