To make the potato-leek soup, we employed the basic technique used for making other soups (carrot-ginger and split pea) that I’ve previously written about.
We started by sautéing some chopped bacon in a soup pot, stirring often to prevent the bacon from burning. We didn’t need to use any oil, since the bacon gave off plenty of fat. While the bacon cooked, we chopped and washed about two pounds of Yukon gold potatoes and three leeks.
Note: I really dislike writing exact amounts, since I don’t want
people to think they can’t make this soup if they have only one
pound of potatoes and two leeks. Use whatever you have; the result
will be better than anything from a can!
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