Leek & Potato Soup


8 potatoes peeled and cubed
3 garlic cloves
4 cups chicken broth
1 cup half and half or light cream
1/2 lb bacon cut into 1" pieces
1 dash of nutmeg
3 leeks, sliced
1/2 tsp pepper


In a large saucepan, bring potatoes and chicken broth to a boil. Cook
potatoes until tender. Do Not drain.

Mash potatoes until smooth or leave chunky for a little texture.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high
heat until evenly brown. Remove bacon, reserving 3 tbsp grease.

Sautee the leeks and garlic in the frying pan with the reserved bacon
grease 8-10 mins.

Stir the fried leeks, cream and bacon into the potatoes. Stir to blend.
Season to taste.

Serve hot.

This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011

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