There is this place next to my part time job that has a rotating list of soups and when they bring out the potato leek, I'm in heaven. This week, I wasn't willing to play Russian Roulette waiting for them to list the best soup ever, so I took matters into my own hands. I also wasn't willing to slave over stove for hours, or use any fancy equipment, so I devised this simple and quick recipe that is done start-to-finish in twenty minutes.
Ingredients:
- 3 strips of bacon, diced
- 1 leek, cut into 1/2 rings
- 1/2 yellow onion, diced
- 1 clove of garlic, shaved
- 4-5 russet or yukon potatoes
- 1 box chicken broth
- 3 Tablespoons creme fraiche
- 3 Tablespoons whipping cream
- Salt and Pepper
Fry the bacon in a dutch oven or large pot until crispy. Drop the leeks, onion, and garlic into the pot and saute until soft. Cover with chicken broth and bring to a boil. Once boiling, drop potatoes in and cook until tender, about 15 minutes. Add in the creme fraiche and whipping cream, stir to combine. Finish with salt and pepper to taste.
Serve with a dollop of more creme fraiche, and crusty bread. YUM!
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