There is nothing more satisfying on a cold winter day than a hearty soup. This one fits the bill. Incredibly easy to start, this soup cooks unattended in the crock pot. Use high heat if you want soup in a few hours, or low heat for an all day cook. A few steps at the end to finish, and delicious satisfying bowl is just a scoop away!
Potato, Bacon and Leek Soup
1 lb. of smoked sliced bacon, put in the freezer for a half hour
3 leeks, cleaned and trimmed, white and light green parts only
1 medium onion, diced
4 cloves garlic, minced
6 potatoes, peeled and cut into 1/4-1/2" dice
1 qt. chicken stock
6 peppercorns
2 bay leaves
2 sprigs of thyme
2 teaspoons of salt
1 120z. can of evaporated milk
1/2 c. sour cream at room temperature
Remove bacon from freezer and cut in half. Slice half the bacon very thinly (1/4") and put in the crock pot. Slice the rest 1/2" thick and cook until crisp. Drain and set aside. Slice leeks into 1/2" thick moons, add to crock pot along with potatoes, onion, garlic, stock, salt, bay, thyme and peppercorns. (Tie the bay, thyme and peppercorns in a piece of cheesecloth if you don't want to fish for the items later.) Give the pot a stir, adding more stock to just cover the ingredients. Cook on high for 4 hours or low for 7-8 hours. Add the evaporated milk and sour cream. Using a potato masher, smash the soup until it is just chunky. Allow to cook another half hour. Adjust seasonings as necessary. Stir in the crispy bacon, and serve.
Potato, Bacon and Leek Soup
1 lb. of smoked sliced bacon, put in the freezer for a half hour
3 leeks, cleaned and trimmed, white and light green parts only
1 medium onion, diced
4 cloves garlic, minced
6 potatoes, peeled and cut into 1/4-1/2" dice
1 qt. chicken stock
6 peppercorns
2 bay leaves
2 sprigs of thyme
2 teaspoons of salt
1 120z. can of evaporated milk
1/2 c. sour cream at room temperature
Remove bacon from freezer and cut in half. Slice half the bacon very thinly (1/4") and put in the crock pot. Slice the rest 1/2" thick and cook until crisp. Drain and set aside. Slice leeks into 1/2" thick moons, add to crock pot along with potatoes, onion, garlic, stock, salt, bay, thyme and peppercorns. (Tie the bay, thyme and peppercorns in a piece of cheesecloth if you don't want to fish for the items later.) Give the pot a stir, adding more stock to just cover the ingredients. Cook on high for 4 hours or low for 7-8 hours. Add the evaporated milk and sour cream. Using a potato masher, smash the soup until it is just chunky. Allow to cook another half hour. Adjust seasonings as necessary. Stir in the crispy bacon, and serve.
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