Creamy Potato Leek Soup | A new fav!

a couple weeks ago i posted a status about being in the mood for a “homemade soup night”… there were soo so many amazing recopies shared, that sc and i decided on having a “soup-week” to try them all out!! but…. we didn’t make it 3 days before we were both craving solid foods (HA!). we did however discover some new favorites in those 3 days! we are going to start our “soup-week” back up again soon and try out the ones we didn’t get to the first time, but in the mean time here is one of our new favorites {thanks to Laura Yang for sharing!!}

Creamy Potato Leek Soup II

  • 8 medium sized potatoes, peeled and cubed
  • 4 cups chicken broth (I added a little extra for the left overs to thin the broth out a bit and it was perfect)
  • 1 pound bacon, cut into 1 inch pieces (it also said you could use ham here, i’m sure it would be great)
  • 3 leeks, sliced
  • 1 cup heavy cream (could use half and half here instead as well)
  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  2. When the potatoes are tender, stir in the fried leeks, and bacon. Stir to blend. Add in cream, heat and immediately remove from heat. Serve hot. Great with fresh biscuits or fresh bread too!

not only is this soup CRAZY easy to make {if I can make it, ANYONE can make it… I struggle with kraft dinner… ; )… }, scott and i couldn’t believe how awesome it was with such few ingredients! so much flavor and definitely one we will be making again over the holidays! enjoy!

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