Potato Leek Soup with Bacon

 Ingredients  3 potatoes  medium leek  3-5 cloves fo garlic  5 cups of chicken stock  tbs of butter  0.5 cup of heavy cream  5 slices of bacon  peppercorns (according to taste)      

Ingredients

3 potatoes

medium leek

3-5 cloves fo garlic

5 cups of chicken stock

tbs of butter

0.5 cup of heavy cream

5 slices of bacon

peppercorns (according to taste)

 

 

 Dice the strips of bacon. Add to the bottom of a stockport and render until crispy. 

Dice the strips of bacon. Add to the bottom of a stockport and render until crispy. 

 While the bacon is cooking, dice the leek and the garlic cloves. The core of the leek should be diced so it is in pieces. 

While the bacon is cooking, dice the leek and the garlic cloves. The core of the leek should be diced so it is in pieces. 

 Add the garlic and leek into the stockpot with the bacon. Cook together until completely integrated and the leek pieces are clear. While they are cooking, rinse and clean the potatoes and dice them into bit sized pieces. 

Add the garlic and leek into the stockpot with the bacon. Cook together until completely integrated and the leek pieces are clear. While they are cooking, rinse and clean the potatoes and dice them into bit sized pieces. 

 Add the chicken stock, butter and potatoes to the stockpot. Turn off the heat and let it soak for an hour (or more). After soaking, turn on medium heat, cover and bring to a boil. Cook the mixture until the potatoes are cooked thoroughly.

Add the chicken stock, butter and potatoes to the stockpot. Turn off the heat and let it soak for an hour (or more). After soaking, turn on medium heat, cover and bring to a boil. Cook the mixture until the potatoes are cooked thoroughly.

 With a wood spoon, move 0.5 of the mixture to a blender and puree.

With a wood spoon, move 0.5 of the mixture to a blender and puree.

 Take the pureed mixture and add it to the soup which was not added to the blender. Mix throughly. 

Take the pureed mixture and add it to the soup which was not added to the blender. Mix throughly. 

 Let the soup cool and then add the cream and frozen peas (bot optional). Turn on low heat until everything is integrated.    *Serving suggestion: Top with grated horseradish cheddar.  My Comments: This recipe was created by moi, because I found a bunch of good recipes online, but nothing which spoke exactly to what I was thinking about making. There are ways to make this soup healthier, but I am in a little bit a decadent holiday mood, so I went ahead and added cream, and then said,  "What the hell, lemme add some frozen peas". oh, and butter...  I would say, I used, instead of traditional chicken stock, Goya chicken seasoning chicken broth. I added another partial packet of chicken seasoning and though my low blood pressure self loves sodium, I think I could've stuck to the traditional equation of 2 packets to 3 cups of water. I should've taken into account the cooking off of the liquid, which of course, concentrated the flavor. I still think it was delicious.   

Let the soup cool and then add the cream and frozen peas (bot optional). Turn on low heat until everything is integrated.  

*Serving suggestion: Top with grated horseradish cheddar.

My Comments: This recipe was created by moi, because I found a bunch of good recipes online, but nothing which spoke exactly to what I was thinking about making. There are ways to make this soup healthier, but I am in a little bit a decadent holiday mood, so I went ahead and added cream, and then said,  "What the hell, lemme add some frozen peas". oh, and butter...

I would say, I used, instead of traditional chicken stock, Goya chicken seasoning chicken broth. I added another partial packet of chicken seasoning and though my low blood pressure self loves sodium, I think I could've stuck to the traditional equation of 2 packets to 3 cups of water. I should've taken into account the cooking off of the liquid, which of course, concentrated the flavor. I still think it was delicious.