Potato leek soup garnished with bacon, cheese and shredded leek greens
Simple soup with chicken base and vegetables, thickened with potato flakes and cream. Serves 6.
Ingredients
- 3-4 medium shallots, minced (about 1 cup)
- 2 – 3 Russet potatoes, peeled and chopped into 1″ cubes (about 2 cups)
- 2 ribs celery, diced (about 2/3 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 3 – 4 leeks with the greens removed and reserved, diced (about 1/2 cup)
- 2 cloves garlic, minced (about 1 tbsp)
- 2 tablespoon butter
- 2 tablespoon olive oil
- 6 cups chicken broth
- 1 cup potato flakes, reserved
- 1/2 cup whole milk or 1/3 cup half & half, reserved
- Salt and pepper to taste
- Optional, 1 tablespoon white miso
- Optional, 2 teaspoon light soy sauce
- 1 leek green, finely minced for garnish
Instructions
In a 3 quart saucepan, melt butter over medium-high heat, then add olive oil. Saute shallot, celery and carrot until shallots are translucent, about 6 minutes. Add garlic and leek, and saute until fragrant, 3 additional minutes.
Add potatoes and cover with chicken broth. Raise heat to a boil, then reduce to medium and simmer for 20 minutes, until potatoes are tender. Gradually add potato flakes while stirring until soup thickens. Add milk or half & half and stir to combine. Season with salt, pepper, miso, and soy to taste.
Serve topped with shredded cheddar cheese, bacon crumbles and minced leek green.