It is most definitely soup weather, and I am embracing the season. I discovered this recipe last year and have made it countless times since. Call it a hug from me to you.
One note: I would only attempt this recipe if you have an immersion blender. I have never had good experiences with hot liquid in upright blenders. If you don't have an immersion blender, get yourself to Goodwill and buy one today! They are so super handy.
Enjoy!
Potato, Leek and Bacon Soup
serves 4-6, takes about 35 minutes
2 Tbsp. butter
2 large leeks, white and pale green parts only, washed and chopped
3 russet potatoes, peeled (or not) and chopped into small chunks
1 quart chicken stock
1/2 cup heavy cream
salt & freshly ground black pepper
chopped fresh chives for garnish (I use dried and add them with the leeks)
bacon, chopped into small pieces, cooked and drained on a paper towel (I added this to the recipe for Charlie, who thinks everything is better with bacon)
In large saucepan over medium-high heat, melt butter and saute leeks until soft, about 2-5 minutes. Increase heat and add potatoes and stock and cook until potatoes are cooked through and beginning to fall apart, about 15-20 minutes at a boil. Remove from heat. Submerge the immersion blender and puree until smooth with some chunks remaining. Add cream, blend to combine, season with salt and pepper. Put into bowls and top with chives.
On another note, want to know what one of my favorite dried herbs is? Parsley. It doesn't taste like much so you can basically add it to anything to make the meal look more fancy. I am all about fancy.
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