Friday, November 4, 2011

Potato and Leek Soup

I've mentioned before how much I love soup. I decided to make this one after having a really amazing leek appetizer at a Turkish restaurant in town. I haven't made many things with leeks, but since the appetizer was so good, I decided to give it a try in some soup.


  • 5 strips of bacon
  • 3 leeks, thinly sliced (cut off green "leaves" and soak in water to get all the dirt out)
  • 1 large onion, chopped
  • 6 – 8 russet potatoes, cut into small pieces (you don't want the potatoes to take forever to cook)
  • 3 1/2 cups wheat free chicken broth (or enough to barely cover potatoes)
  • 1 cup low fat sour cream
  • salt to taste
  • fresh ground black pepper to taste
In a large pot, cook the bacon until crispy. Remove and set aside for later. Add the leeks and the onion to the bacon grease and cook until lightly browned. Add the potatoes and cover in chicken broth. Cook over medium high heat until tender. Using a masher, mash the mixture until the desired consistency is reached. Add the sour cream and cook for 5-10 min more. Chop the bacon and mix in. Serve and Enjoy!

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