Some nights after a long day at work, all you want to eat is something warm and comforting. Tonight was one of those nights for me, so I prepared myself a bowl of potato leek soup. The only thing that could have made it a more comforting meal would have been a grilled cheese sandwich for dipping. Next time…
For an easy, quick chicken stock recipe, check out my Pressure Cooker Chicken Stock.
Potato Leek Soup
- 1/2 tablespoon canola oil
- 1 slice bacon chopped
- 4 leek
- 1 quart chicken stock
- 3 yukon gold potato (medium size)
- 1/4 teaspoon dried marjoram
- 1/4 cup cream (to taste)
- to taste salt and pepper
- cheddar cheese (optional)
- chive (optional)
- In a saucepan, saute the chopped bacon in canola oil over medium heat for 3 minutes.
- Add the thinly sliced leek and saute another 5 minutes, or until soft.
- Pour over the chicken stock, add the marjoram, and bring to a boil.
- Reduce the heat to low and cook covered for 25 minutes.
- Peel and quarter the potatoes and place in a bowl of cool water.
- After 25 minutes, drain and add the potatoes to the hot stock.
- Return to a simmer and continue cooking uncovered until the potatoes are tender, about 30 minutes.
- Gently smash the potatoes with the back of a wooden spoon.
- Using an immersion blender, blend the soup to the desired smoothness.
- Pour in the cream and stir.
- Add salt and pepper to taste.
- Top bowls of soup with cheddar cheese, if desired.