By Kelly Bogard
Hot. Then cold. If you don’t like the weather in Texas, just wait a bit. It’ll change. And the cold weather struck again this week!
But the cold weather has its perks. Like warm, inviting flavors coming from the kitchen. A hearty serving of some good ole’ comfort food in a bowl. And time with family and friends.
So fight this weekend’s frigid temperatures with this tasty soup made with potatoes, bacon and leeks. Don’t worry, leeks aren’t some kind of strange vegetable. They’re like green onions, but larger and with a milder taste.
For Potato Leek Soup, you will need…
9 1/2 c. low sodium chicken broth
6 slices bacon, rough chopped
8 Yukon gold potatoes
2 leeks
1 c. milk
1 c. cheddar cheese, grated
1 c. heavy cream
1/4 c. flour
1 tsp. salt
½ tsp. pepper
This is a simple recipe that takes fresh ingredients and turns them into true comfort food. Just perfect for cold winter days or nights.
Rough chop and fry bacon in a large stock pot. While the bacon is cooking, dice the potatoes into small pieces. I like to leave the skin on, but feel free to peel them as well.
Also, chop the leeks as you would green onions. You are only going to use the white and light green part of the leeks. Be sure to rinse them after cutting because they can be quite gritty from the growing process.
Once the bacon is cooked through, add the potatoes and leeks to the bacon and grease. Stir well to coat.
Add the chicken broth, milk, salt and pepper. Stir well and bring to a boil. Boil for 10 minutes or so to cook the potatoes.
Reduce the heat to simmer and mix in the heavy cream and flour. Simmer for 30 minutes, stirring occasionally to keep it from scorching.
The stirring should help break the potatoes down, but go ahead and mash the potatoes while the soup is cooking for a thicker soup.
Stir in the cheese just before serving.
Let’s hope this soup can keep you warm this weekend until we can get back to normal Texas weather next week. From all of us at Texas Table Top, enjoy!
| Servings |
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- 9 1/2 c. chicken broth low sodium
- 8 Yukon Gold potatoes
- 6 slices bacon rough chopped
- 2 leeks
- 1 c. milk
- 1 c. cheddar cheese grated
- 1 c. heavy cream
- 1/4 c. flour
- 1 tsp. salt
- 1/2 tsp. pepper
Ingredients
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- Fry bacon in a large stock pot.
- Dice potatoes.
- Chop and rinse the leeks. Only use the white and light green parts of the vegetable.
- Add the potatoes and leeks to cooked bacon in the pot.
- Stir in chicken broth, milk, salt and pepper.
- Bring the soup to a boil for 10 minutes.
- Stir in heavy cream and flour.
- Reduce to low and simmer for 30 minutes. Stir occasionally to keep the bottom from burning.
- Mash potatoes, if desired, in soup.
- Stir in grated cheese just prior to serving.
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