Description
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!
Ingredients
1/2 lb. of bacon, finely diced (OR 2 or 3 Ukrainian garlic sausages, 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
Instructions
In a large soup pot, cook the bacon (or sausage) for several minutes until it’s nice and crisp and then add in the leeks and sage (though I now usually remove the bacon or sausage to use as garnish but cook the leeks in the fat). 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!
- Category: Soup, Potatoes