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Leek & Potato Soup
* 1 T Bacon Fat or Olive Oil
* 4 leeks, trimmed, cleaned and thinly sliced (3 cups)
* 5 cloves garlic, minced
* 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
* 6 cups reduced-sodium chicken broth
* 1 1/2 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
* 1/2 cup sour cream
* Salt & freshly ground pepper, to taste
Preparation
1. Clean and Slice Leeks.
Wash between the layers well. Dirt likes to hide in here.
2. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes.
Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary (or if you have a immersion blender Just puree in the pot).
Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.(or if you have a immersion blender Just puree in the pot).
3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
On the side slice some bread on a bias and brush each side with Olive Oil. Toast the slices under the broiler till crisp. When they are properly toasted take them out of oven and rub a cut clove of garlic on the toasts and sprinkle with some sea salt.
Serve together with a good beverage of choice.
* 1 T Bacon Fat or Olive Oil
* 4 leeks, trimmed, cleaned and thinly sliced (3 cups)
* 5 cloves garlic, minced
* 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
* 6 cups reduced-sodium chicken broth
* 1 1/2 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
* 1/2 cup sour cream
* Salt & freshly ground pepper, to taste
Preparation
1. Clean and Slice Leeks.
Wash between the layers well. Dirt likes to hide in here.
2. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes.
Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary (or if you have a immersion blender Just puree in the pot).
Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.(or if you have a immersion blender Just puree in the pot).
3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
On the side slice some bread on a bias and brush each side with Olive Oil. Toast the slices under the broiler till crisp. When they are properly toasted take them out of oven and rub a cut clove of garlic on the toasts and sprinkle with some sea salt.
Serve together with a good beverage of choice.
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