March 20, 2010
Potato Leek SoupBy Megan ValentineIngredients2 T olive oil4 pieces thick-sliced bacon, diced 2 medium leeks, white part only, rinsed and finely chopped 1 small white or yellow onion, small dice 4 garlic cloves, minced 1 carrot, small dice 1 rib celery, small dice 3 medium russet potatoes, small dice 6 cups chicken stock, low sodium Salt and pepper to taste 1 cup half & half Chives or scallions to garnish DirectionsHeat olive oil over medium heat in a 4 quart saucepan. Add the bacon and cook until most of the fat has rendered. Add the onions, leek and garlic and cook until they begin to color, about five minutes. Add the carrots, celery, potatoes and stock. Bring to simmer and cook until vegetables are tender, about 10 minutes. Season with salt and pepper.Remove from heat and ladle about ¼ of the soup into a blender. Blend until smooth, and return the puree to the soup to thicken it slightly. Stir in half and half, adjust the seasonings, and serve in warm soup bowls. Garnish with chopped chives or scallions. Recipe Courtesy: Roy Harland, Slates Restaurant Most PopularMore Good StuffAdvertisement
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