Sunday, November 16, 2008
Potato Leek Soup
my grandma taught me how to make this soup a few years back. It's a crowd pleaser and great for lunches with friends! There's no formal recipe but this is how it goes.
some potatoes (like 3 or 4 medium)
some leeks (like 1 or maybe 2 depending on size)
some celery (2 or 3 stalks)
some carrots (1 or 2 depending on size)
some onions (1 small)
some chicken stock
1 pound of bacon
some cream (the heavier the better)
fresh dill chopped up
salt and pepper
cut up the bacon in small pieces. this works best if the bacon is still slightly frozen. fry the bacon until really crisp...burnt almost.
meanwhile chop up your vegetables. i like to grate the carrots. once the bacon is burnt add it to the bacon. add a little stock and let cook for a while until veggies are the consistency you like them in soups.
cook your cut up potatoes separately. you can drain all the water from the potatoes or add some of it to the soup. it's up to you.
add the rest of the stock. cook for a while...like half an hour.
add your cream and your dill and salt & pepper.
next i usually take my potato masher and just mash some of the soup up. like 3 or 4 good mashes. this makes the soup kinda smooth but kinda lumpy too. just nice for a fall/winter soup.
let cook for another few minutes. i like this soup very thick...but you might not. it's all about experimentation.