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A little bacon flavors this potato soup, along with leeks and onions. Serve this hearty soup with crusty rolls or cornbread and a tossed salad.
Ingredients:
- 4 slices bacon
- 2 large leeks, white part only, cleaned, thinly sliced
- 1 medium onion, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons flour
- 3 cups chicken broth
- 2 cups diced potatoes
- 2 cups half-and-half or whole milk
- 1 tablespoon fresh chopped parsley
- salt and pepper, to taste
- fresh chopped parsley or thinly sliced green onion tops
Preparation:
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.
Serves 6.
Serves 6.
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