Bob's Potato and Leek Soup
Filed under
Soups
With shrimp or corn if you like. Smoky bacon makes all the difference.
Ingredients
- 2 tbsp Butter
- 5 slice Bacon, 4 or 5, smoky, diced
- 3 Leek, halved and thinly sliced in 1/4-inch half-moons
- 1 cup Celery, 3/4 to 1 cup, thinly sliced
- 4 clove Garlic, large, diced
- 1/2 cup White wine, dry
- 4 Carrot, 3 to 4, grated on the large holes
- 4 can Chicken broth, 15-ounce
- 5 sprig Thyme
- 3 Bay leaf
- 1 1/2 tbsp Black pepper, freshly ground, or to taste
- 2 tbsp Kosher salt
- 16 oz Heavy cream, 40% (half-and-half will do)
- 5 Potato, 4 or 5, 3/4-inch dice
- Cayenne pepper, optional
- Shrimp, cooked, bite-size, optional
Directions
- Render the diced bacon in a stockpot and add the butter. Wilt the leeks, celery, carrots and garlic.
- Add the wine, thyme, bay leaves, broth, potatoes, salt and pepper. Simmer about 30 minutes, until the potatoes start to break down; break them up with a large spoon or blend part of the soup to the texture you like.
- Add the cream in the last minute or so. Add cooked shrimp to the bowls when serving, or dice fresh shrimp and add it to the pot a few minutes before the cream.