Ingredients Jump to Instructions ↓

  1. 4 medium boiling potatoes

  2. 2 slices bacon

  3. 2 garlic clove, minced

  4. 1 medium onion, chopped fine

  5. 2 tablespoons unsalted butter

  6. 4 medium leeks (white parts only), halved lengthwise, sliced thin crosswise, and washed well

  7. 5 cups chicken broth

  8. 1/3 cup heavy cream

  9. 2 tablespoons snipped flat-leafed parsley Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Peel potatoes and dice into 1/2-inch cubes.

  2. In a 3 1/2 to 4-quart saucepan fry bacon in butter until golden crisp; add garlic and onion and cook over medium-low heat, stirring, until onion is tender. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

  3. If desired, in a blender purée soup in batches until smooth (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!), and transfer to another saucepan.

  4. Stir in cream, parsley, and season with salt and pepper to taste and heat over medium heat, stirring occasionally, until hot.


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