December 20, 2010

Bomb Potato and Leek Soup

You Will Need:

1/4 cup of diced bacon or pancetta
2 smallish leeks, white and light green parts 
(split, washed, and chopped)
2 largish potatoes, washed and chopped up
(you can leave the skins on if you want)
4 cups of chicken (or veggie!) stock
1/2 cup of heavy cream
Pinch of thyme
Parsley, chopped (optional)

Cooking Time!

Heat some oil or butter in a large pot. Add the bacon and cook that for like, a minute. Add the leeks and saute gently for about 10 minutes. Then, add the potatoes, the stock, and the thyme. Salt and pepper to death. Cook that for like, 20 minutes, or until the potatoes are nice and mushy and everything smells good. Add the cream, and get out your blender (or use an immersion blender if you are smart). Blend the soup for like, one sec. You still want a little bit of texture so it's not too gluey.
 Return to the pot and reheat. Serve with bread, or something.

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