Friday, July 13, 2012

Andrea: Simple Soup

Rustic Potato-Leek Soup (from Cook's Country)
 The high starch content of russet potatoes thickens our Rustic Potato-Leek Soup recipe. Mashing some of the potatoes just before serving made it thick and creamy. If the soup became too thick, we found we could thin it by adding hot water or broth. Serves 4 to 6.
  • 4 slices bacon, chopped
  • 3 large leeks, white and light green parts only, halved lengthwise, chopped thin, rinsed
  • 1 1/2 lbs. russet potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons unsalted butter
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • Salt and pepper

Cook bacon in Dutch oven over medium-high heat until crisp, about five minutes. Transfer to paper-towel lined plate, and discard all but 1 tablespoon fat.

Add leeks, potatoes, and butter to empty pot and cook until leeks begin to soften, about five minutes. Add broth and bay leaf and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.

Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened. Stir in bacon. Season with salt and pepper, and serve.


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