I may not be Irish, but I am celebrating St Patrick's Day... with soup! Luscious Leek And Potato Soup!
Unlike a hearty chunky potato soup, this one is quite elegant! It's ingredients marry together to form a deeply complex flavor, enhanced by it's smooth texture. So glorious!
Easy enough to make on a weeknight but oh so company worthy, this is a must-try...
I doubled the recipe and will use it for Sunday.
StoneGable Leek And Potato Soup
8 slices of thick bacon, cut into 2 inch pieces
8 slices of thick bacon, cut into 2 inch pieces
3 -5 medium leeks, washed and sliced (only the white and very light green)
2 TBS butter
1 TBS bacon drippings
3 large baking potatoes, peeled and cut into small pieces
1 quart chicken stock
1 cup heavy cream
1 cup buttermilk
salt and pepper
chives, snipped for garnish
Put bacon in a large dutch oven over medium heat. Cook until crisp. Reserve bacon to drain on a paper towel.
Pour off all but 1 TBS of drippings. Add butter and melt over medium heat. Add leeks and cook for 6 minutes until leeks are soft. Reduce heat and cook an additional 20 minutes until leeks are golden and tender.
Increase the heat and add chicken stock to leeks. Cook for 15 minutes. Add potatoes and cook until soft, about 20 minutes.
Remove from heat. Using am immersion blender (or do this in batches in a blender), blend soup until smooth.
Add heavy cream and buttermilk. Reheat. Salt and pepper to taste. Serve garnished with reserved crumbled bacon and snipped chives.
Printable Recipe
STONEGABLE WAS FEATURED...
A big THANK YOU TO Lesli at Beautiful Coastal Design for featuring me on FIVE THING FRIDAY...Five Delectable Dishes I'd Love To Eat Next Week.
What a clever and so fun idea!!!! Go check out her beautiful and and wonderful dishes she chose!!!
Put bacon in a large dutch oven over medium heat. Cook until crisp. Reserve bacon to drain on a paper towel.
Pour off all but 1 TBS of drippings. Add butter and melt over medium heat. Add leeks and cook for 6 minutes until leeks are soft. Reduce heat and cook an additional 20 minutes until leeks are golden and tender.
Increase the heat and add chicken stock to leeks. Cook for 15 minutes. Add potatoes and cook until soft, about 20 minutes.
Remove from heat. Using am immersion blender (or do this in batches in a blender), blend soup until smooth.
Add heavy cream and buttermilk. Reheat. Salt and pepper to taste. Serve garnished with reserved crumbled bacon and snipped chives.
Printable Recipe
STONEGABLE WAS FEATURED...
A big THANK YOU TO Lesli at Beautiful Coastal Design for featuring me on FIVE THING FRIDAY...Five Delectable Dishes I'd Love To Eat Next Week.
What a clever and so fun idea!!!! Go check out her beautiful and and wonderful dishes she chose!!!
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