I started with the recipe here, but I modified it so much that I wrote up my own version:
Photo from Potato Soup Recipe.
Yum-Yum Potato Soup
- 1 C leek, sliced
- 4 large garlic cloves, chopped coarse
- 2 T olive oil
- 3 russet potatos, baked, peeled, and cubed
- 3 cans chicken broth (you could make your own, of course, if you’re into that sort of thing which obviously I am not though I like to pretend I am)
- 1/3 C whole milk (yah, I know — WHOLE milk but it’s better than the heavy cream the original recipe called for!)
- 4 strips bacon
- 2T butter
- salt and pepper to taste
In a big honkin’ saucepan, cook the leek and garlic in the olive oil until the leek begins to soften. Add the broth, the cooked, peeled, and cubed potato (you really don’t want to forget to cook it first), and simmer.
While it’s simmering, cook the bacon, reserving the drippings (doesn’t that sound better than “fat?” I’m going to try that from now on. That extra around my waist is not fat, it’s drippings.) Set bacon aside to drain and cool.
Add the milk and butter and 2T of the “drippings,” adding more of any or all if you think it needs it. Simmer another 5-10 minutes or so.
Get out your immersion blender, (mine is similar to this one: KitchenAid KHB100ER Hand Blender, Empire Red and blend for a minute or two, depending on how chunky you like your soup to be.
Serve with crumbled bacon bits and cheddar cheese.
P.S. If you liked this recipe, check out my Easy Chicken and Rice Soup!Tweet