Friday, March 4, 2011
Potato Leek Soup
4 large red potatoes(skin on),chopped
2 leeks,cleaned and sliced
1 large zucchini
3 tbsp. butter
1 tbsp. olive oil
6 c. chicken stock
salt & pepper to taste
3 tbsp. cream or milk
4 slices bacon,cooked and crumbled
In a large stockpot,melt the butter and add the olive oil.Add the leeks and saute for about 5 minutes.Add the potatoes,zucchini,chicken stock ,salt & pepper.Bring to a boil,then lower the heat to medium and let simmer for about 25-30 minutes.The potatoes should be tender.
In the bowl of your food processor,or blender,puree a third of the mixture at a time.After pureeing a batch,place it in a seperate bowl,while you puree the rest.After it is all pureed,return the soup back to the stockpot and add the cream.Season again with salt & pepper.Serve warm with bacon crumbled on top.
***Leeks grow in sand,so after chopping them,I soak them in cold water to make sure there is no sand in them.
***If you prefer a chunky soup,only puree half of the mixture.