From the Archives: Potato and Leek Soup

2-27-08

Potato & Leek Soup

This recipe was sooo good, keep it in the back of your mind for the fall, when the weather gets colder.

Potato & Leek Soup:
3 leeks, chopped
1 1/2 cups of carrots, diced
1 1/2 cups of celery, diced
1/2 onion, chopped
1 cup fried bacon, chopped
2 Tbs. butter
2 cups milk
8 cups chicken broth
12-16 red potatoes, washed and diced
2 bay leaves
1 tsp. paprika
1 tsp. black pepper
1 tsp. celery seed
2 tsp. parsley
3 Tbs. cornstarch
In a large pot add broth, spices and bay leaves; turn heat to medium. Drizzle a large skillet with olive oil and fry potatoes until barely done, do the same with leeks, carrots and celery and add all to the large pot. Fry onions with butter and/or bacon. Add to pot. Simmer for 10 minutes or until carrots and potatoes are at the point of being tender with out loosing their shape. Add milk and thicken. To prevent lumps pour 2 Tbs into a small tupperware container, add cornstarch, shake vigorously, then add this mixture to the soup. Simmer for another few minutes and serve.