Potato and Leek Soup

This soup is a nice, warm, hearty way to fill up when its cold outside. I highly recommend some warm grilled bread to go with it. Here I use slices from a French Bread loaf and grill in a pan on the stove top.

RECIPE :

Ingredients:

2 tbsp butter

2 small leeks, rinsed and chopped

1/4 cup chopped white onion

2 cloves garlic, minced

6 med. sized potatoes (yukon gold preferred) peeled and cubed

4 cups chicken broth

1 cup half and half

2 strips of bacon (plus an additional strip for garnish if desired)

2 tbsp chopped parsley (plus a 1/2 tsp more for garnish if desired)

1 tsp salt

1/2 tsp black pepper

2 tbsp soy sauce

Directions:

• Chop bacon into small pieces (about 1/2 in.) and sauté in a pot over medium heat until nicely browned. About 5 min.

• Add butter. Once melted add leeks, white onion and garlic and cook until tender, stirring often. About 5 min.

• Stir in potatoes and add chicken broth. Simmer (just below boiling) and stir occasionally until potatoes are tender. About 25 min.

• Next pour in half and half, stir and continue to simmer until it begins to thicken. About 15 min.

• Mix in salt, pepper, parsley and soy sauce. Remove from heat.

• Blend with immersion blender.

• (Garnish with remaining parsley and bacon pieces) Serve with warm toasted bread.