This recipe makes a large pot of a rich and tasty
Potato And Leek Soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
A 5 quart (or larger) soup pot
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of Potato and leek soup recipe with a fork until they are tender to your liking.
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for Potato And Leek Soup . However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
An excellent way to serve Leek and potato soup recipe is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.