Potato Leek Soup by Jessica Jacobson

Soup’r Delicious 2014
JJ’s Charity:
 Family Service Association of Glens Falls
WEEK 1: March 3-7, 2014

This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.

Cook about 6 slices of bacon in soup pot

Remove bacon when done and set aside

Cut the green tops off of four leeks and slice whites length wise

Finely chop and toss into soup pot and bacon oil

Salt and pepper – white pepper, black, either…doesn’t matter.

Cook until tender

If you can part with it, add a ½ cup or so, of dry white wine – chardonnay works.  Save the rest of wine for later because you are going to hate yourself after eating this rich, delicious soup that originated in bacon oil.

Add about 5 cups of chicken broth

About 1 lb of peeled and diced russet potatoes – 1 extra potato wouldn’t hurt.  It’s easy to fix thick soup.

Fresh thyme

Bay leaf

Bring to a boil uncovered…then turn to low and cover.

Cook covered until potatoes are pretty tender (fall apart tender – you are about to blend the crap out of them)  – about 30 minutes.

Use immersion blender, Cuisinart or Vitamix to blend soup.
Note:  Remember to take the bay leave out before you blend.

Finely dice your bacon up and toss it into blended soup.

Add chicken broth or creme fraiche to adjust thickness if necessary

Salt/pepper if necessary

Serve topped with croutons or chopped chives … or shredded cheddar …or dollop of sour cream.  Or, give your guests a choice.

Categories: 2014 Contest, Soup'r Delicious Recipes | Tags: , , , | 1 Comment

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