Potato and Leek Soup, by @popshappybreakfast
Channel: Le Creuset
Date: 2024-02-16

Dinner tonight: @popshappybreakfast's Potato and Leek Soup. 🥣 Here's how to make this heartwarming recipe.

Oval Dutch Oven in Cerise: https://bit.ly/3HDNXng

Ingredients:
4 medium russet potatoes.
1/2 cup of unsalted butter
5 cups of washed leeks, sliced (about four medium leeks), white and light green parts only
4 cloves of garlic, minced
Salt and pepper to taste
8 cups of chicken stock
1 cup of milk
1 cup of sour cream
8 slices of bacon, chopped
2 cups of grated cheddar cheese
2 tablespoons of scallions or chives

Instructions:
1. Heat your oven to 375F.
2. Scrub your potatoes and pierce in several places with a fork. Bake until tender, about one hour. Let cool completely. 
3. Melt the butter, then add your leeks and your garlic and season with salt. Stir occasionally for about 10 minutes, then add your broth. Bring to a simmer over medium heat and cook until the leeks are tender, about another 20 minutes.
4. Cook your bacon and let drain on paper towels. When your potatoes are cold, cut them in half and scoop out the potato. Cut into cubes and set aside. Coarsely chop your skins and add them to the pot with your leeks. Purée until smooth.
5. Whisk together your milk and your sour cream and add to your soup with 1 cup of cheddar cheese. Stir in your diced potatoes. Season with salt and pepper and garnish with the remainder of your cheese and bacon bits and scallions or chives, if you’d like. Enjoy!