2 large Russet potatoes, peeled and cut into uniformly-sized
pieces
3 cups thinly sliced leeks
6 cups water
2 Tsp salt
Pepper to taste
One bunch green onions, diced (green part only)
Bacon, fried and crumbled (cubed ham is also good, but the
bacon tastes better)
Shredded cheddar cheese
Sour cream
Combine the first five ingredients in large pan and bring to a
boil. Reduce heat and simmer for approximately 20 minutes, or
until potatoes are fork tender. Remove from the fire and blend
the cooked ingredients using an immersion blender. (You can do
this in a food processor in small amounts, but the immersion
blender is far superior and a lot less messy.) Once you have a
smooth liquid, add and whisk in: 1/2 cup heavy cream (or half
and half if you prefer)
At this point, you can add the last four ingredients and mix
them into the hot soup. However, for a more attractive
presentation, set out my soup bowls, add the bacon crumbles
and pour the pureed soup over it. Then add generous amounts of
the shredded cheese and chives, topped off with a dollop of
sour cream. The layers of flavors make this hearty and
delicious.
This recipe serves 6-8 people, depending on the size of the
individual servings. It is also a great meal to prepare ahead
of time and have on hand for a couple of days of no-fuss
dinners during the cold winter months.
_______________________________________
Source: Jeannie & Joe Vaillancourt
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