To give credit where credit is due, my recipe is adapted based on this recipe for Creamy Potato Leek Soup II on Allrecipes.com.
8 Yukon gold potatoes, peeled and diced into big chunks
4 cups chicken stock
2 leeks, sliced and chopped
1 pound of bacon
1 cup of heavy cream
salt and pepper to taste
1. Peel and dice potatoes in large chunks
2. Place potatoes in a pot with the chicken stock, boil potatoes until tender (about 20 minutes)
|I like bigger potato chunks so that when they cook and break apart you still have some good sized potatoes|
|Yumm... bacon! You can leave this out if you are vegetarian|
|Cut the white and green parts|
|Masher + Potatoes = Creamy Soup Base|
8. Let the soup warm over medium heat for about 5 minutes until the flavors blend. Season to taste with salt and pepper.
9. Serve immediately! Or you can cool and freeze to enjoy later.
|Big chunks and little chunks!|