ELLEN'S CHEESY POTATO LEEK SOUP

Ellen Bales

By
@Starwriter

After studying several recipes I ended up making this up as I went along. I just added things that sounded good to me, and the results were dynamite! I think you will really love this soup.


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

3 large
russet potatoes (i used organic)
1 large
leek (i used organic)
1 small
onion, chopped fine (or can use minced)
1 clove
garlic, minced
4 slice
pepper bacon, cooked and crumbled
3 Tbsp
butter
4 Tbsp
all purpose flour
1 tsp
salt
1/4 tsp
pepper
3 c
milk
4 oz
shredded sharp cheddar cheese

Directions Step-By-Step

1
Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
2
Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
3
Drain into a colander and set aside.
4
Cook bacon until crispy; crumble and set aside.
5
In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
6
When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
7
Add the crumbled bacon to the soup; mix well.
8
Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
9
Spoon into bowls and top with croutons if desired.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cheesy, #creamy, #thick