Potato Leek Soup with White Wine and Bacon
  • 2 pounds Yukon Gold potatoes
  • 2 large leeks
  • 3 cloves garlic, minced
  • 2 cups white wine (or water)
  • 3 cups chicken broth
  • 2 Tablespoons unsalted butter
  • 4 slices of thick cut bacon
  • 2 Tablespoons fresh parsley
  • shredded cheddar cheese
  • salt & pepper
  1. Peel and dice potatoes into ½” cubes.
  2. Remove the dark green portion of leeks, cut open lengthwise and rinse under cool water to remove dirt and debris. Finely chop leeks.
  3. Cook bacon until crispy and crumble.
  4. Chop parsley.
  5. Slowly cook leeks and garlic in butter over medium heat covered, until soft (about 10 minutes).
  6. Add potatoes, wine, and chicken broth and bring to the boil. Reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
  7. Using an immersion (‘stick’) blender, puree the soup until smooth. Optionally, you can use a blender or food processor. Season with salt and pepper to taste.
  8. Ladle soup into bowls, sprinkle with parsley and shredded cheddar cheese, and top each bowl with a strip of crumbled bacon.
Recipe by My Earth Garden at http://www.myearthgarden.com/2012/11/potato-leek-soup-with-white-wine-and-bacon/