Ingredients:2 medium baker potatoes
1/4 cup butter
2 1/2 cups sliced leeks (white and light green parts), well rinsed (I used onions)
2 garlic cloves, minced
salt and freshly ground pepper to taste
2 cups chicken broth
2 cups water
4 slices bacon, cut into 1/2 inch pieces (I used pre-cooked bacon)
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese
2 Tb. sliced green onions or chives
Instructions:
Wash potatoes and bake until tender. Set aside to cool. (I skipped this step and instead cooked the potatoes in the broth as you will see later on).
Melt 1/4 cup butter in dutch oven (or saucepan with heavy bottom) over medium - low heat. Add 2 1/2 cups leeks (or onion, as I used) and 2 minced garlic cloves. Season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. 
Meanwhile, if you are not baking the potatoes, peel and cut into small pieces.
I had mushrooms, so added those to the onion mixture.
Add 2 cups chicken broth, 2 cups water and potatoes (if you are not baking them). Simmer over medium heat and cook until leeks (or onions) and potatotes are tender, about 20 minutes. If using uncooked bacon, cook until brown and crisp and drain on paper towel.
If using baked potatoes, cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half. Cut pulp into 1/2 inch cubes and set aside. Coarsly chop potato skin and entire remaining potato and add to pot with leeks (or onions).
In a blender of food processor (or with a hand blender), puree in batches. Return pureed soup to a clean pot and reheat over medium - low. Add 1/2 cup milk, 1/2 cup sour cream and 1/2 cup cheddar cheese. Stir in diced potato.If soup is too thick, it may be thinned with a little water. Season to taste and garnish with remaining cheddar, bacon and chives. Serves 4.
No comments:
Post a Comment