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Potato-Leek Soup

User Rating5.0 out of 5 (1 Reviews)  Write a Review

By Diana Rattray, About.com

Scroll down to see more potato soup recipes.

Ingredients:

  • 4 cups diced potatoes
  • 3 to 4 cups thinly sliced leeks (3 or 4 leeks)
  • 1 bunch green onions, chopped
  • 2 cups chicken broth (canned, bouillon, or base)
  • 4 to 6 slices bacon, cooked, drained, and crumbled
  • 1 cup evaporated milk
  • 1/2 to 1 cup shredded cheese (optional)
  • salt and pepper to taste

Preparation:

Combine all ingredients and cook on low for 8 to 10 hours. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
Serves 4 to 6

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User ReviewsWrite Review
5 out of 5 5 out of 5
Delicious Potato-Leek SoupApril 26, 2009By pwknead
"This was a delicious and easy to make recipe. I added partially sauteed mushrooms- they made a nice addition. I cooked on high for approx. 5 1/2 hours, after which all the ingredients were nice and cooked through. I then pureed the soup in my blender (retaining a small amount of the solids, and adding the evaporated milk), which worked very well. The result was a very tasty, nicely-textured soup, that any fine restaurant would be proud of. The 5 or 6 slices of crumbled bacon definitely imparts its flavor to the soup."

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