24oz (1½ pounds) yukon gold potatoes, peeled and cut into ½ dice
3 - 3½ cups chicken stock, homemade preferred
salt and pepper
parsley to garnish
In a dutch oven or stock pot over medium heat, cook the bacon until crispy and remove with a slotted spoon. Reserve the bacon fat in the pot.
Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.
Add your potatoes to the pot and pour in the chicken stock, starting with 3 cups and adding the extra ½ cup if the stock does not fully cover the potatoes and leeks.
Cover and cook on medium-low until the potatoes are cooked through and fork-tender. About 25-30 minutes.
Remove a small amount of potatoes with a slotted spoon and set aside - approximately ½ cup.
Using a immersion blender or carefully with a traditional blender, blend the soup until smooth.
Season generously with salt and pepper.
To serve, ladle the soup into a bowl, add a bit of the reserved potatoes, and garnish with the cooked bacon and parsley.
This recipe can easily be adapted for a vegetarian palate. Just leave out the bacon and swap out the bacon fat for olive oil and the chicken stock for vegetable.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/10/leek-and-potato-soup/