Leek Potato Soupby @fromthefamily
“While my mom’s Leek Potato Soup is wonderful on its own, I knew the addition of bacon would be a home run. But I wasn’t going to add just any bacon, oh no, it had to be Kayem Bacon. Because when you are making a family recipe, I’m pretty sure it’s essential to use ingredients from local, family owned brands. ”
Leek Potato SoupServes 4
3 medium leeks washed and cut into 1″ slices
2 tbsp butter
1 medium carrot, finely chopped
3 medium potatoes, peeled and diced
1 tbsp flour
4 cups chicken broth
1 cup half and half
1 tbsp chopped parsley
salt and pepper to taste
- In a medium dutch oven, saute the leeks in butter for 2-4 minutes over medium heat. Add the carrots and celery and cook for another 3-5 minutes.
- Add the potatoes and flour and cook for 3 minutes. Add the chicken broth and bring to a boil for 5 minutes. After 30 minutes, check that the potatoes are soft then add the half and half, parsley and salt and pepper to taste. Simmer for an additional 15 minutes.
- Top with Kayem bacon. Serve and enjoy!