Sunday, April 11, 2010

Potato Leek Soup

Potato Leek Soup
A big hit with everyone in my house. The boys ate it with some frozen spinach stirred in to cool it off and add a little more green. Everyone had two big bowls full.

3 pounds Russet potatoes, peeled and diced
2 large leeks, whites & greens, sliced and rinsed until no grit remains
4 slices bacon, chopped
6 cups chicken broth
1/3 cup Tofutti cream cheese
fresh ground sea salt & black pepper

In a heavy bottom pot cook the chopped bacon until crisp. Reserve the bacon. Cook the sliced and cleaned leeks in the bacon grease until wilted and soft (approx. 20 minutes). Season with a bit of fresh ground sea salt and black pepper. In a large crockpot mix leeks, diced potatoes and chicken broth. Cook on high for 6 hours. Mix in Tofutti cream cheese and blend some of the soup with an immersion blender leaving some chunks behind. Serve topped with reserved bacon.

Notes to myself:
Next time cook more bacon and remove some of the bacon grease before cooking the leeks but have extra bacon for topping.

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