Melanie TaitanoThis simple soup (my mom's recipe) can be customized to be as healthy or as decadent as you want!
INGREDIENTS
7 or so potatoes - yellow, yukon, red, or a mixYou can peel them or not. I usually don't.
2 LeeksI suppose you could use onions.
Salt
Optional add-ins
Butter or olive oilYou can add some as it cooks or before you serve.
6 Slices BaconCooked and chopped
1 pt Half-and-half or heavy cream
Grated cheddar cheese
Chives or parsley
DIRECTIONS
Basic recipe
1
Dice potatoes. Slice leeks (after slicing lengthwise and rinsing them to remove any dirt inside)
2
Put leeks and potatoes in a pot with enough salted water to cover them.
3
Bring to a boil, then reduce heat to medium low and cook until the potatoes are very tender. About an hour.
Taste and adjust seasoning.
Optional steps, after you cook the basic recipe
4
If you peeled the potatoes, you could use an immersion blender to purée the soup.
5
Add butter and whipping cream or half-and-half
6
Dump in the bacon bits (and maybe even a little bacon grease from cooking)
7
Garnish with parsley or chives
8
Serve with grated cheddar cheese
Ingredients
7 or so potatoes - yellow, yukon, red, or a mixYou can peel them or not. I usually don't.
2 LeeksI suppose you could use onions.
Salt
Optional add-ins
Butter or olive oilYou can add some as it cooks or before you serve.
6 Slices BaconCooked and chopped
1 pt Half-and-half or heavy cream
Grated cheddar cheese
Chives or parsley