Potato Leek Soup
Cook Time
45 Minutes
Level
Easy
Yield
4-6
A thick, creamy, heartwarming and so filling loaded potato soup. A treat for winter season!
Ingredients for Potato Leek Soup:
- 4 slices thick cut smoked bacon
- 1 Tbsp unsalted butter
- 3 leeks - white and light green parts only, cleaned and sliced thin
- 2 Tbsp Italian seasoning
- 1 Tbsp garlic powder
- 1 tsp salt
- 1 Tbsp freshly ground black pepper
- 2.5 - 3 lbs. yukon gold potatoes, scrubbed and sliced thin
- 8 cups chicken stock
- 2 bay leaves
- 2 parmesan rinds
- 1/2 cup eggnog
- 1/3 cup sour cream
- Salt and pepper to taste
- For serving:
- Shredded cheddar cheese
- Chopped scallions
- Sour cream
- Crumbled bacon
Method to prepare Potato Leek Soup:
Fry bacon in the bottom of a large stockpot until crisp. Remove and save for topping. Add butter to bacon fat, then saute leeks until soft. Add seasonings and potatoes, then stock. Bring to a boil. Add bay leaves and rinds and simmer until potatoes are really soft and falling apart.
Remove bay leaves and rinds. Use a hand blender to blend to the desired consistency. Bring back to a simmer just long enough that it gets really thick. Remove from heat, stir in eggnog, sour cream and season to taste.
Serve with a dollop of sour cream and a sprinkling of bacon, cheese and scallions
