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Tuesday, October 15, 2013

Bacon Leek Potato Soup

I'm in soup Mode this week, and with the bacon craze I thought of more ways to add Bacon to SOUP.
The combination of bacon, leeks and Potatoes are just the thing on this chilly day here, so I know you will want to cook this one up in your kitchen and enjoy a warm loaf of bread to go with it.

About 6 Servings

What You Need:
6    slices  thick-cut bacon, cut into pieces
1    tablespoon   olive oil
1    large-size onion, chopped
3    large carrots, peeled and sliced
2    leeks, white and pale-green parts, sliced thin
4    cups   chicken broth
4    cups   peeled, diced potatoes (about 3 medium-size)
1/8  teaspoon   cayenne pepper
1 1/4 cups   shredded cheddar cheese

What to DO:
In a large deep pot or saucepan, cook bacon on medium-high heat until crisp. Drain on paper towels. Discard grease;

wipe out pan.
In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook

for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered,

for 20 to 25 minutes, until potatoes are tender.
Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

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