Potato Leek Soup
Servings: 8 Servings
Ingredients
- 3 slices bacon
- 1/2 cup butter cubed
- 3 leeks sliced and cleaned
- 1 medium stalk celery finely chopped
- 3 stalks green onion sliced reserving the greens for garnish
- 1 tsp salt
- 1/2 tsp pepper
- 3 pounds russet potatoes peeled and diced
- 4 cups water
- 4 tsp chicken bouillon
- 1/2 tsp dried thyme
- 2 cups heavy cream
- 1 Tbs cornstarch
Instructions
- In a large Dutch oven, cook bacon over medium heat. When cooked, remove and set aside. Add leeks, celery, onions, salt, and pepper. Sauté until the leeks tender. Stir occasionally.
- Add the chicken stock, chicken bouillon, thyme, and potatoes. Bring to a simmer and cook until the potatoes are fork tender about 20-25 mins stirring occasionally.
- Mix the cornstarch into the heavy cream. Be sure to stir thoroughly to avoid any clumps.
- Pour the cornstarch mixture into the pot of soup and stir until well combined stirring until the soup returns to a simmer. Use a potato masher to mash the potatoes until desired consistency. Stir in the bacon.
- Salt and pepper to taste.
- Garnish with green onions.
- Serve immediately.
Notes
Be sure to read all labels carefully for gluten-free products.
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