mmmmm mmmmmmm good.....

Not actual size. Pictured larger to show texture ;)

Hello all, just a quick post inspired by my dinner for tomorrow night. Always on a budget, I scooped up some leeks on sale & a bag of new potatoes. My mind went back to an old favorite at the Neilson house, Leek & Potato soup. I modified the original recipe from Cooking Light, and the results are the best I have ever tasted! (sorry mom) 
So here we go:





Golden Potato-Leek Soup


Ingredients

1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds); I substituted New Potatoes
1/2 teaspoon salt
1 teaspoon crushed red pepper (like you put on pizza)
Ground black pepper & Spike to taste
2 Cups chicken broth
3/4 cup water
2-3 pieces bacon, cooked & roughly chopped
1 small onion, finely sliced and caramelized
2 thyme sprigs
1/3 cup whipping cream


Melt butter over medium heat in a dutch oven or pot. Add leeks, cook 10 mins until soft. Stir in caramelized onions


Add potatoes, salt, broth, red pepper & 2 thyme sprigs. 


Bring to a boil, then reduce & simmer for 20 minutes, until potatoes are very tender.


Slightly mash potato, add cream and bacon (mmmmm...) Remove from heat and serve.

This smelled so good, I ate a bowl already! We are having it tomorrow for dinner, which should be even better! Soups always taste better the second day, don't they? The pictures aren't very appealing, but it's more to show texture. Since I used New Potatoes, my soup wasn't as golden as it would be with Yukon Gold potatoes. But it tastes just as good!


Compared to the Cooking Light recipe, this is much thicker. And the bacon adds something really special... I also like the little bit of heat the crushed red peppers add. Simple & delicious!