As Sunday was March 1, Saint David’s Day, I followed Welsh tradition and made some leek and potato soup. In the few past years, I’ve made this for my college roommates, my husband, and my family, and (with the exception of Paige who hates potatoes) love it! So, I thought I’d share the recipe!
5-6 medium-small brown potatoes
3-4 cups chicken stock (based on how thin or creamy you want it)
2 cups heavy cream
6 strips of bacon or 1 can of bacon bits
1) Boil the potatoes.
2) Cut the leeks–you want to cut where the light green meets the dark green. Cut off the end stub. Wash the stalks, then thinly chop them.
3) Saute the leeks in butter for about 5 minutes on medium-high. Sprinkle garlic powder on it.
4) Pour in the cream and chicken stock and let it simmer on medium for about 10 minutes to soak up the flavor.
5) When the potatoes are finished boiling, peel them, and chop them into cubes.
6) Pour the 2/3 of the potatoes into the soup and sprinkle the rosemary and thyme in. Stir.
7) Now here comes the tricky part. You need an immersion blender to blend this all up to a smooth, creamy soup consistency. If you don’t, like me, you’ll need to use your normal blender. Only do about 2 cups at a time, or you’re asking for a hot mess all over. So, you’ll also need to transfer it to another pan or pot.
8) Pour the rest of the potatoes chunks in, as well as the bacon (which has been cooked and chopped up). Stir.
9) Enjoy with some fresh rolls!