Here on the east coast…another snow day. ❄ *sigh It could more accurately be described as an ice day. Without enough snow to sled or make a nice snow ball, it’s just a Netflix or catch-up-on-chores kind of day. Outside, it is a cold and slushy mess. Blah.
But, a snow day is always perfect for a steaming mug of soup! It makes a terrific lunch or dinner. Soup is hearty, filling, and is typically prepared with plethora of vegetables. So, this “snow” day called for a pot of potato leek soup. This soup is so CREAMY, but there’s no cream. That’s right- NO cream!! The potatoes and a bit of milk and cheese do the trick!
- 1 large leek
- Olive oil
- 1/2 medium onion, diced
- 3 lbs. potatoes, peeled and diced
- 1 clove of garlic, minced
- Salt and pepper
- 2 c. chicken stock
- 1/2 c. white wine
- 3 slices turkey bacon
- 1/2 c. red pepper, finely diced
- 1 c. shredded cheese
- 1 c. milk (more for a thinner soup)
- Optional- 3 green onions, sliced
- Cut the leek into 1/8 - 1/4 in. slices. Then, cut each slice into four equal parts. Separate and place into a large bowl filled with cold water. Allow to sit for 5 minutes. Use your hands to move the leeks around to dislodge the dirt. Next, pour the leeks into a colander and rinse with water. Finally, pour onto a paper towel and dry.
- In a large pot, sauté the onions in 1/2 tbsp. of olive oil for 4-5 minutes. Next, add 1 Tbsp. of olive oil, diced potatoes, and garlic. Sauté for 4-5 minutes. Then, add 1/4 c. chicken stock and white wine. Continue to sauté until liquid is mostly absorbed. Next, add half of the leeks and the remaining chicken stock (potatoes should be almost covered.) Cover and boil until potatoes are tender.
- In a medium skillet, cook 3 slices of turkey bacon. Once crisp and browned, place on a plate lined with a paper towel. Add 1/2 Tbsp. of olive oil to the same skillet. Then, sauté the remaining leeks and red pepper for 5-6 minutes. Crumble the turkey bacon into small bits.
- Once the potatoes are tender and are beginning to fall apart, turn off the stove. Stir in the shredded cheese and milk. Then, use an immersion blender until mostly smooth. Finally, stir in the sautéed leeks/red peppers and bacon bits.