Stories of life in the suburbs with Husband and our daughter Squishy and son Button!

Sunday, October 9, 2011

Recipes: Rustic Potato Soup with Leeks and Bacon

I spent a long time getting the perfect wording for what I'm going to call this soup. It goes along the same lines as any "Clean Out the Fridge" soup, so correct measurements are not always needed and alterations are highly encouraged. Like any good Scandinavian woman, I started with a healthy dose of garlic and onion. When it was done, I wanted to bring some to my mom and mother-in-law to gloat about my superior soup making skills, but Husband ate it all.

That's right, people. Husband, a.k.a. The Pickiest of the Picky, who when we got together stated "I don't like soup." ate three heaping bowls of this stuff. If that doesn't make you want to try it, I really don't know what's wrong with you...

Rustic Potato Soup with Leeks and Bacon

Half a red onion, diced
4 large garlic cloves, minced
1 leek, chopped
8 strips of bacon
5 large Yukon Gold potatoes, peeled and sliced.
Broth or stock, any kind
Pepper, cayenne, salt to taste (don't salt until the end if needed)
Heavy whipping cream
  1. Fry bacon until crispy (Keep the grease!). Make a few extra slices because if you're anything like me, you're going to be sampling  throughout. Chop bacon into small pieces and set aside. 
  2. In a large pot, cook the onion, garlic, and leeks in the bacon grease until leeks are tender and onions are transparent, around 10 minutes. I seasoned them with a bit of cayenne, for a bite.
  3. Stir in sliced potatoes. 
  4. Add enough broth to cover everything. I used one part beef broth, two parts chicken broth, and one part water. I threw in a chicken bouillon cube for extra flavor. Bring to a boil.
  5. Reduce heat to a simmer and cook until potatoes are almost done, 10-12 minutes.
  6. With a knife, cut up potato slices into smaller chunks. They don't have to be uniform, just bite sized. The chunky wholesome texture that results is what made me call this soup "Rustic". 
  7. Stir in bacon pieces.
  8. Add heavy cream. I added 3/4 cup. This kept the soup liquid but you can still taste the cream. Excellent. 
  9. Simmer until potatoes are done, 5 more minutes. Season with pepper (should be plenty salty, but to each his own).
  10. Serve. Makes 4-6 bowls.

Bacon frying
Potatoes peeled
Potatoes sliced to equal thickness
Leeks chopped
Leeks, garlic, and onion
Before broth
After broth
Color reference after adding cream

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