I omitted the butter and fried up a 1/4 lb of bacon. I sautéed the leeks in the bacon fat for extra flavor. I cooked this in my crockpot and ended up using 3 lbs. of potatoes, 1 carton plus 1 can of chicken broth to get the right consistency. I also used my emersion blender to purée the soup because I wanted a creamy not chunky soup. I cooked the potato leek mixture in 1 carton of chicken broth and once I puréed it it seemed too thick, so I added an additional can of broth and then it was just right. I didn't add the wine since I didn't have any on hand, but I think it would add nice flavor and will add it next time if I have some on hand. This soup was thick, rich and creamy, we didn't miss the cream at all. I served each bowl with a dollop of sour cream and the cooked bacon bits with garlic bread on the side. YUMMY!
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I omitted the butter and fried up a 1/4 lb of bacon. I sautéed the leeks in the bacon fat for...