Potato, Bacon and Leek Soup

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.

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