This was a really good, basic potato leek soup. I used nearly a whole 5 pound bag of Yukon Gold potatoes, 4 smallish leeks, chicken stock and half and half. Make sure you slice and clean the leeks properly, slicing them the long way and then again in half-moons. Rinse them in a bowl of cold, clean water to wash away all the silt. I accidentally burned about 2/3 of my bacon, but it was all for the best because I think a whole pound might have made this too decadent for us. We thought the soup needed salt, but maybe that was because we didn't use all the bacon. I also ran a hand blender through the soup, making it mostly pureed but still a little chunky. It was rich with the half and half, but I'm sure heavy cream really does the trick. The was a good, hearty fall soup and I will definitely make it again.
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This was a really good, basic potato leek soup. I used nearly a whole 5 pound bag of Yukon...