I visited the Kansas Grown Farmer’s Market’s Wednesday market for the first time yesterday. It was smaller than I expected with only two stalls, but the two there were well stocked. I had gone looking for Yukon Gold potatoes and onions and left with all I needed.
Hearty Potato-Leek Soup
3 slices of bacon (more or less depending on your bacon cravings), cut into 1/2 inch squares
3 TBS butter
3 leeks, thoroughly cleaned and sliced in 1/2 inch chunks
1 medium onion chopped
7 Yukon Gold potatoes, cleaned and sliced in 1/4 inch slices (I leave the skins on, but this is a personal preference)
4 cups chicken broth
1 cup heavy cream
salt and pepper to taste
In a large stock pot on medium heat, cook bacon until well cooked. Add butter and when melted, add onion and leeks. Cook until onions are transluscent. Add potato slices and enough chicken broth to cover (about 4 cups). Cook until potatoes are tender. Use a spoon or potato masher to mash up potatoes to desired size and soup consistency. Add 1 cup heavy cream and cook for another 10 minutes. Remove from heat and enjoy!
Makes 4-6 servings
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