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Soups and Stews   -   Creamy Potato Leek Soup   by Rusty Nejdl

Description The bacon in this soup really brings out the flavor and prevents this from being a bland soup.
  • 3 potatoes, peeled and cubed
  • 1 1/3 cups of chicken broth
  • 5 ounces bacon, cut into 1 inch pieces
  • 1 leek, sliced
  • 1/3 cut heavy cream
Directions In a large suacepan, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, cook bacon pieces over medium heat until evenly brown. Remove the bacon. Sauté the leeks in the frying pan with the bacon grease for 8 to 10 minutes.

When the potatoes are tender, stir in the fried leeks, heavy cream, and bacon. Stir ot blend and remove from heat. Serve hot.
Serves 4 medium bowls
Time to Make 45 minutes

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©2001-2019 by Rusty Nejdl. All rights reserved.