My family loves any kind of potato soup, and we will never say no to adding leeks. Leeks pair excellently with potatoes and ham, and you can use the entire leek if you want, or just the bottom.
I adapted and changed a recipe called Creamy Potato Leek Soup II on allrecipes.com
submitted by ANABANANA.
You can see it here.
Here is a printable PDF of this recipe.
Leek and Potato Soup
Serves 8-10 people easily
24 Potatoes, cubed
12 Cups Chicken Broth
3 Lbs Bacon, cut into 1 inch pieces
½ Lb Wild Leeks (about 3-4 cups)
2 ¼ Cups Milk *
¾ Cups Butter (1 ½ sticks) *
⅛ tsp Pepper
( I find it’s salty enough with the bacon, so i don’t add any extra salt to the soup.)
* Milk and Butter can be substituted for an even 3 cups of heavy cream. The recipe I adapted this soup from calls for heavy cream, but my family never bothers to have that in the house.
Keep in mind you can substitute cabbage instead of potatoes, or ham or venison for the bacon. Its a pretty staple soup, with many fun ways to make it.
If you use a different meat, you may need to add some salt.
1. In a large pot, cook the cut up bacon until crispy.
2. Reserve some grease, and set the bacon aside. Add leeks and cook until slightly transparent and soft. (Some may become slightly crispy, that’s fine!)
3. Set leeks with bacon, and deglaze pot with some of the broth. Add the rest of the broth and the chopped potatoes. Bring to boil and then let simmer until the potatoes are cooked. (Until they are easily run through with a fork.)
4. Melt the butter and mix into the milk in a separate bowl.
5. Add Pepper, the reserved bacon and leeks, and milk/butter mixture to the soup.