My knees go weak for leeks.  So I had to try this..and then in the dinner rush, I actually forgot to put in the cream.  Since I’ll be making it again, I’m not worried, and it was marvelous without.  I found this in Donna Hay’s Book, ‘Modern Classics’, and we enjoyed big bowls, with toast and salad.  If you’ve done all of your chopping ahead this is a super quick weeknight soup!

Potato, Bacon and Leek Soup

1/2 lb. of bacon, finely diced

3 large leeks, trimmed, washed carefully and chopped

2 T. finely minced fresh sage

3 good-sized potatoes, peeled and chopped

6-8 c. good beef broth

1/2 c. cream (optional)

freshly ground pepper to taste

In a large soup pot, cook the bacon for several minutes until it’s nice and crisp and then add in the leeks and sage.  Cook and stir for a good 5 minutes until the leeks start to soften, then add in the potato and stir to coat for a couple of minutes.  When all of the vegetables are sizzling, add in the broth, bring the pot to a boil and simmer for about 15 minutes until the potatoes have softened – add more broth if you need/want to.  Add freshly ground pepper to taste (I can’t imagine you’d need salt!), and then stir in the cream (if using), right before you dish up – enjoy!

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