|Not many ingredients to make a great pot of potato soup|
from scratch. Easy and so flavorful. If you don't have a leek,
use an onion, and you can substitute milk for the cream.
And bacon is optional, I love bacon, so it's a must for me.
|The original recipe calls for just boiling the potatoes, which works|
if you are on a time limit, but tonight was the first time I baked
the potatoes and it made a big difference in the flavor.
|To help cool off the potatoes quicker, cut in half and let|
cool until not too hot to handle. Scoop out all the insides
with a spoon or as I do, use a melon baller.
|While I was scooping out the potatoes, I was also browing|
the bacon, which I had cut up into pieces for easier browning.
|After the bacon had brown, I added about 4 tbsp of|
butter, and when it melted, then added the cleaned and
drained leeks, over medium heat, stirring so they don't
burn, until leeks were softened, about 10 minutes.
|I used a 5lb bag of russet potatoes, and after removing|
them from their skins, was left with a full dinner sized
plate of them to go into the pot.
|I used only a few spices and flavor add ons. Salt and peper,|
basil, marjoram and Franks redhot sauce. I add these into
the bacon and leeks before the potatoes, and let mingle
for a few minutes before adding the potatoes.
|Add the potatoes into the pot, stir with wooden spoon|
to completely cover with all the flavors and then using
a potato masher, rough mash the potatoes.
|Only mash some of the potatoes, as this will be what helps|
to thicken the soup after you add the cream, but leaving some
bigger chucks will allow the soup to have more texture, and
be less like mashed potato soup,
|I love having this soup with biscuits, to dip, and my|
favorites are the country biscuits by Pillsbury.
|Dinner is served. Hope you enjoy it as much as I do.|