potato/leek soup

Name: Potato/Leek Soup
Prep time: 5 min
Cook time: 45 min
Ingredients: 1 - cabbage head; 2 large leek; 1 pint(s) sour cream; 4 - bacon strips, cooked crisp and crumbled; - salt to taste; - pepper to taste; 3 tablespoon(s) butter; - additional sour cream for presentation

(1 RATING)

21 Pinches

Beverly Wendling

North Freedom, WI

Updated on Jul 2, 2010

With 6 kids and no money, this was a favorite. We grew the cabbage ourselves, and it made a great summer/fall dinner with a slice of home made beer bread, and a garden salad

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prep time 5 Min

cook time 45 Min

method ---

yield as many as you want

Ingredients

1 - cabbage head
2 large leek
1 pint sour cream
4 - bacon strips, cooked crisp and crumbled
- salt to taste
- pepper to taste
3 tablespoons butter
- additional sour cream for presentation

How To Make potato/leek soup

Step 1

Cut leeks lengthwise, rinse completely, (Use green portion as well as white) cut into approximately 1 inch pieces.

Step 2

Peel potatos and cube in 1 inch pieces.
Step 3

Place vegetables in pot and partially cover with cold water. Cover
Step 4

Place on burner and bring to boil
Step 5

Cook until very tender.
Step 6

Remove from heat and do not drain
Step 7

Pour all into food processer, and puree.
Step 8

Remove from processer, placing back into cooking pot.
Step 9

Add carton of sour cream, butter, salt and pepper to taste. Stir until smooth
Step 10

Serve with an additional spoonful of sour cream and a generous sprinkle of crumbled bacon
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