Potato and Leek Soup
Author: Nancy Stanton
Recipe type: Soup
Cuisine: American
Serves: Serves 5-6
- 3 lbs Russet Potato, peeled and diced small
- 1 medium Leek, diced (about ⅓ cup total)
- 1 - 32oz Vegetable or Chicken Stock (depending of if you are vegetarian or not)
- 1 - 15oz can of White Kidney Beans, drained
- 1 lb of bacon (can use regular or turkey bacon)
- ½ cup Half and Half
- 2½ tsp Salt
- 1¼ tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tbsp of Coconut Oil or Grape Seed Oil
- Cook bacon until crispy, cut into small pieces and set aside
- Peal and dice Potatoes
- Cover Potatoes with cold water in a large soup pot and bring to a boil
- Boil Potatoes until fork tender (10 - 15 minutes depending on size of potatoes)
- Drain Potatoes
- In the pot, drizzle the oil and sauté the Leek for about 3 minutes or until soft
- Place half of the Potatoes back into the pot along with the sautéed Leek
- Place other half of Potatoes and the drained Beans in a large bowl, with ½ cup of Stock
- Use an immersion blender to blend until smooth (If you do not have an immersion blender, use a regular blender)
- Place the blended mixture back into the pot and add 3 cups of stock, stir to blend together
- Add Salt, Pepper, and Garlic Powder, stir to blend
- Simmer over medium heat for 10 minutes, turn off heat and add the ½ cup of Half and Half
- Serve with crispy bacon on top, if so desired.
Recipe by Dinners Swerved at https://dinnersswerved.com/potato-and-leek-soup/
3.5.3208