Leek and Potato Soup Recipe

 

Ingredients

• 3 tablespoon vegetable oil
• 2 (white & light green parts only) leeks, thinly sliced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 large potatoes, peeled & chopped
• 3 cups chicken stock
• 2 thick slices bacon
• 1/4 cup shredded Cheddar cheese
• 2 tablespoon minced fresh parsley

Directions

1. In Dutch oven, heat oil over medium-high heat; sauté leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
2. Add potatoes, stock and 3 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
3. Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
4. In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.