Potato Leek Soup
This savory cream soup pairs the subtle onion flavors of leeks with comforting bites of hearty potatoes for a bowl of absolute deliciousness.
Equipment
- soup pot
Ingredients
- 2 large leeks sliced
- 5 slices of bacon
- 1 tbsp butter
- 6 cloves of garlic minced
- 4 tbsp flour
- 2 quarts chicken stock
- 10 medium-sized potatoes diced
- 6 cups whole milk
- 2 cups heavy cream
Instructions
- Slice your leeks and set them to soak.
- In the bottom of a thick-bottomed soup pot fry 4-5 slices of bacon. Once crispy, remove the slices and set aside for a garnish leaving the grease in the bottom of the pot.
- Add a tablespoon of butter and the minced garlic. Sautee for a minute over medium heat.
- Stir in the flour to create a roux and let cook for another minute.
- Slowly pour in the chicken stock, whisking so that all of the flour dissolves.
- Drain and rinse the leek slices and add to the pot. Cook on low heat for an hour stirring occasionally.
- Add diced potatoes and cook for 30 minutes.
- Add milk and cream and cook for another 30 minutes or until potatoes are soft. Stir frequently.
- Top with crumbled bacon (optional) and enjoy!