Bacon Potato and Leek Soup
Liberty allows you to garnish these soup shooters any way your heart desires
Ingredients
- 4 leeks
- 1 medium onion thinly sliced
- 3 tablespoons canola oil
- 3 medium potatoes peeled, sliced
- 3 cups chicken broth
- 1 ½ teaspoons salt
- white pepper to taste
- 2 tablespoons flour or 1 tablespoon cornstarch
- 1 quart skim milk divided
- Garnishes: finely chopped chives crisp cooked bacon, shredded cheese.
Instructions
- Trim leek roots and trim tops leaving about 2 ½-inches of green. Cut a cross through root end and thoroughly wash removing any sand/dirt. Slice leeks finely.
- Heat oil in a Dutch oven or stockpot over medium heat. Add leeks and onion, stirring occasionally, until they are softened and taking on a golden color.
- Add potatoes, broth, salt and pepper. Cover and simmer for 40 minutes.
- Puree in a blender or food processor; return to pot.
- Whisk flour or cornstarch with ½ cup of milk.
- Add to pot with remaining milk, stirring constantly for 5 minutes.
- Taste and correct seasoning with salt and pepper.
- Strain soup through a fine sieve to insure a super smooth texture, if desired.
- Soup can be served warm or chilled topped with garnishes.
Notes
Serves 6 or many more as shooters. To easily fill shot glasses pour soup from a measuring cup or other vessel with a spout.
Nutrition
Calories: 258kcalCarbohydrates: 39gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 7mgSodium: 1.101mgPotassium: 867mgFiber: 4gSugar: 12gVitamin A: 1.316IUVitamin C: 29mgCalcium: 265mgIron: 2mg
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