Cream of potato and leek soup is smooth and creamy. This very flavorful soup makes a great light dinner with some crusty rolls. Even though the soup is thick and creamy, it won’t leave you feeling heavy and weighed down. It will, however, leave you craving another bowl. Let me know how you like this soup and what kind of toppings you decided to use.
2 1/2poundspotatoeswashed, peeled, and cut into chunks
24ounces chicken stock
salt and pepper to taste
In a large soup pot, add the sliced leeks and bacon. Cook on medium heat until leeks are transparent. If you are using very lean bacon, you may need to add 2 tablespoons of butter. It’s important that the leeks should not burn. (If there is not enough fat from the bacon that is rendered out, the leeks will burn.)
Add the potatoes to the pot and then add the chicken stock. If all of your chicken stock fully covers the potatoes, then you do not need to add additional water. Cook potatoes until tender - this will take about 15-20 minutes.
When the potatoes are fully cooked remove a cup or two of the liquid and puree the soup using an immersion blender. If you do not have an immersion blender, you can use a regular blender.
Add heavy cream and stir. Taste and season with salt and pepper.