Recipe by KSgoatfarmer
"This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you."
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2 (15 ounce) cans
red potatoes, peeled and diced
crispy cooked bacon, chopped
salt and ground black pepper to taste
water as needed
Made this mostly by the recipe, and it came out really good. I added a little red sweet pepper for color and spiced it with arbitrary amounts of salt, pepper, paprika, cayenne, and just a little oregano.
Really, really, good soup! And super easy too. We're vegetarian, so we used vegetable broth instead of chicken, and just omitted the bacon. It still had plenty of flavor and turned out great. Perfect for a cool fall night. I'll definitely make this again!
This is one of the best leek and potato soup/chowder recipes I've tasted! My family loves this-especially when I serve it with warm, crusty french bread!
* Percent Daily Values are based on a 2,000 calorie diet.
Leek and Potato Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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