Potato Leek Soup

There’s nothing like comfort food on a chilly November evening. Last night we made a delicious and simple Potato Leek Soup and are looking forward to all the leftovers. Here you go…

  • 2 Tbl Olive Oil
  • 3 leeks, cleaned and sliced
  • 2 small yellow onions, chopped
  • 4 carrots, chopped
  • 8 oz sliced mushrooms
  • 4 lbs russet potatoes, peeled & diced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 5 pieces cooked, diced bacon
  • salt and pepper, to taste

Heat the oil in a large soup pot and toss in the leeks and onions, carrots and mushrooms. Cook for about 10-15 minutes on medium high until wilted but not browned. Add the potatoes, chicken broth & dried thyme. Bring to a boil, turn down the heat to medium low and cook until potatoes are cooked and pierce easily with a knife. Place 1/2 to 1/3 of the solids and the liquid into a blender or a food processor and puree until smooth. Stir this creamy mixture back into soup pot, stir, season with salt and pepper and serve in bowls sprinkled with diced bacon.