It’s been awhile since we’ve had a recipe here. I made this over the weekend, in two steps. The first night, it was basic Potato Leek Soup, and frankly, a little bland. The next night, I tried to make it a little more interesting, and it was delicious. I’ll save you the boring part and get right to the better version.
2 large leeks, rinsed thoroughly and sliced
3 garlic cloves, chopped
2 shallots, diced
4-5 cups chicken broth
5 fist sized red potatoes, peeled and roughly cubed
2 bay leaves
1 tsp dried thyme
1 tsp dry mustard or 1 T Dijon mustard
1 tsp salt (or more)
1-2 cups milk (I like non-fat, but cream is traditional)
6 slices of crisp bacon, crumbled
3-4 green onions, washed and sliced thinly
Cover the bottom of a heavy, large pot with olive oil, heat to medium hot. Add leeks, garlic, and shallots, stir until tender. Add broth and potatoes and spices, and let simmer until potatoes are tender. Carefully pour mixture into a blender and puree until smooth, pour back into the pan and test for seasoning. (It will often need salt at this point, perhaps another bit of mustard.) Add milk or cream until the soup is the consistency you like, and let heat, but do not boil. Put a pat of butter in each bowl and add soup, then top with bacon and green onions.
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