I've been on a French nourishment kick of late, and this heavenly soup consistently hits the spot for supper in our family. On the off chance that you love soup plans, I have many extraordinary ones like simple Lasagna Soup or this Perfect Corn Chowder.
I love the effortlessness of this Leek and Potato Soup and it's totally ideal for a virus winters day! It's my three-year-old's preferred soup formula and I love to make a major clump for us to appreciate remains consistently. Try not to miss my guidelines for adjusting it for the moderate cooker and moment pot or any dietary limitations.
- 3 tablespoons butter
- 2 slices bacon , chopped
- 2 large leeks , (the white and light green part only), chopped
- 2 pounds yukon gold potatoes , peeled and chopped
- 4 cups chicken stock , or vegetable broth
- 2 bay leaves
- 4 sprigs thyme , or 3/4 teaspoon dried thyme
- Freshly cracked pepper and salt
- 1/2 cup white wine
- 1 cup heavy cream (can substitute whole milk)
- Crushed red pepper , optional
- Melt butter in a heavy pot over medium heat. Add bacon and cook until until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
- Stir in white wine to deglaze the pan. Add stock, bay leaves and thyme and season generously with salt and pepper.
- Simmer until the potatoes are very soft. Blend the soup with an emersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
- Soup will thicken slightly as it cools.
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