Potato and Leek Soup with Bacon
Source of Recipe
Dana mailto:[email protected] wwrecipes - Basics - Long-Grain Rice - March 19, 2002 ,theme -
Recipe Introduction
Hi out there! Dana here with another submission for you all to enjoy!
I'm still up here in Calgary, AB Canada, and right now we have pea
soup fog at 9 PM! I'm now engaged to a wonderful amateur baker named
Ray, and the Wedding is in June! He bakes, I cook and now I have to
make sure I will still fit into the dress! Rogue and Boxer send big
woofs and sloppy kisses to Nell... they would love to play a game of
chase, and tug one day... Good luck with your visit to Snowy there
Chef! You will love it up in Toronto!
I was able to beg this recipe from Thomas Neukom, Head Chef, Buffalo
Mountain Lodge, in Banff, AB Canada. It was sooooo good that both Ray
and I had thirds!
List of Ingredients
3 tbs light flavored Olive Oil
4 leeks, white parts only, washed and chopped
2+ cloves of garlic minced
4 cups chicken stock or veggie stock
6 LARGE potatoes, peeled and diced
salt and pepper
1/4 cup low-fat sour cream
(bacon bits... as much or as little as you would like) Recipe
In a medium saucepan, heat oil over medium-high heat. Cook Leeks and
garlic, covered over low heat, until vegetables are very soft about 15
minutes. Add stock and potatoes, bring to a boil, reduce heat, and
simmer, partly covered another 15 minutes. Add bacon if you wish.
Puree in a food processor or blender, taste soup, and add salt and
pepper. Swirl in sour cream.
This is supposed to serve 6, but for us it makes dinner, and maybe
lunch the next day for the two of us! Real easy! If when you blend
it, it looks like mashed potatoes... add more stock!
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