Wednesday, February 1, 2012

Potato Leek Soup

I try to make one soup a week during the cold winter months. It fills me up, but doesn't drain the pocketbook. I made this soup a few weeks ago and it satisfied my craving for something creamy. Creamy is hard to do when dairy is off the menu...

Potato Leek Soup

5 pounds Yukon gold potatoes
1 large leek halved, rinsed and sliced
8-10 oz veg or chicken stock
1/2 pound bacon
4-5 cups water
1 tsp peppercorns
3 tsp herbs de province
1/2 tsp salt
1 tsp pepper

Fry the bacon and remove from pan. Cook leeks in the bacon fat for aprox 5 min. (they will taste kind of like liptons onion soup mix). Peel and dice potatoes and put in crock pot. Pour stock, water, seasonings in crock pot. Put peppercorns in folded leek stem or cheese cloth and put in crock pot. Dice bacon and add to soup. Add leeks. Cook 6-8 hours on low. Remove 4-5 cups and puree in blender and and add back to soup. Make sure to remove the peppercorns.

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