This recipe for potato leek soup makes a fairly thick and delicious soup.
Leek and Potato Soup Ingredients
You’ll need a couple large potatoes and some leeks too.
Less obviously, you’ll want to make sure you have vegetable oil, celery, a carrot, chicken stock, bacon and cheddar cheese.
The soup will also be spiced with thyme, salt and pepper. Also, parsley will work as a great garnish.
How to Cook Leek and Potato Soup
Heat about three tablespoons of vegetable oil on a frying pan at medium-high heat.
While you’re doing this, thinly slice two leeks, and peel and chop two large potatoes. You’ll also need to dice up your carrots and celery.
Throw your diced carrots and celery and sliced leeks into the frying pan. Add a teaspoon of salt, a half teaspoon of pepper, and about half a teaspoon of thyme.
Cook until everything is softened, which will take about seven to ten minutes.
Add three cups of chicken stock, three cups of water and your chopped potatoes. Bring everything to a boil. Once boiling, reduce the heat and simmer until the potatoes soften. This will take about twenty minutes.
While you’re waiting, you can fry up a bunch of bacon. Two or three slices is reasonable, but it’s hard to go wrong by using more bacon. Once the bacon is cooked either chop or crumble it up and set it aside.
And since you’re probably still waiting, grate a bit of cheddar cheese. Not lots, just a piece.
Once your potatoes have softened, you can throw your soup into a food processor or a blender. (Who knew that so many soups were finished in a blender?)
Once blended up, you can pour the soup into a bowl and top it with some shredded cheese, bacon crumble, and parsley.
Tips for Making Leek and Potato Soup
After blending you can pour the soup through a strainer if you really hate lumpiness in what might be a perfect soup.
Make your own chicken stock.
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