Sunday, September 4, 2011
Potato & Leek Soup Topped With Bacon
I love potato and leek soup and knowing the rain was coming this weekend I thought it sounded like a delicious dinner. So I found a super yummy recipe from Alton Brown on Food Network. I adapted the recipe to what was in my pantry, added bacon (yay) and everyone loved it!
3 medium cleaned and dark green sections removed
3 tablespoons unsalted butter
Pinch kosher salt, plus additional for seasoning
4 small, Yukon gold potatoes, peeled and small cubed
32 oz (4 cups) Chicken Broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
Ready To Eat Bacon
Chop the leeks into small pieces.
In a 6-quart pot over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and saute for 5 minutes. Turn down heat to medium-low and cook until the leeks are tender, approximately 15-20 minutes, stirring occasionally.
Add the cubed potatoes, chicken broth and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 40 minutes.
Remove from the heat. Alton's recipe says to use an immersion stick blender. If you do not have one you can pour the soup carefully into a blender and blend til smooth. Or if you like texture and chunks in your soup like I do, use a potato masher and mash until desired consistency.
Then stir in the heavy cream, buttermilk, and white pepper. Add extra salt and pepper as needed. Heat bacon in microwave until crispy. Top soup with crumbled bacon and serve.