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Tuesday, January 17, 2012

Bacon, Leek, and Potato Soup

Are you very adventurous when it comes to trying new things?  More specifically, trying new foods? 

I love sampling new foods and I'm blessed to have a husband and kids that don't mind to, either. 

I remember traveling to Europe as a teen and while my friends played it safe (and boring) with their tomato/cheese pizzas and chicken with french fries, I loved requesting something random off the menu and being surprised and delighted with what was placed before me.  Honestly, I can remember only one time in my life when I was not able to at least choke down a new food.  And I've been pleasantly surprised several times when trying something that I thought I wouldn't like and finding that I actually enjoyed it.  Moral of the story: Be adventurous! 

There aren't really too many fruits and vegetables that our ordinary grocery store carries that I haven't tried at some point.  The other day I was shopping and noticed quite a few leeks on display.  Though I have attempted to grow them in my garden (failure due to neglect...) I couldn't think of a time that I had actually ever cooked with them, so of course I threw them in the cart.  Then, I threw them in the crisper drawer of the fridge where they languished for at least a week.  Finally, knowing that if I didn't act soon I would be cleaning rotten leek out of the fridge, I set off to find a recipe for them. 

Seems that the most popular thing to use them for is in soup with potatoes, which sounded great to me.  I mean, it's pretty hard to mess up potato soup, so I figured that's a safe choice. 

I found a great recipe at Allrecipes that sounded simple so I set to work.  Chopped some bacon, leeks, and potatoes and was on my way.  I am pleased to report that everyone loved this soup and I am definitely making it again.  I prepped most of the ingredients earlier in the day so when it came time to actually assemble the soup it came together in about 20 minutes.  I didn't exactly follow the recipe, so here is my modified version:

Creamy Bacon, Leek, and Potato Soup

5 Yukon Gold potatoes, diced

1/2 lb bacon, in 1" pieces

5 cups chicken stock, or enough to cover your potatoes

3 leeks, cleaned and chopped fairly small

1/2 cup heavy cream

1/4 cup potato flour (optional)

salt and pepper to taste

Cook the bacon to your desired crispiness.  Drain most of the fat, reserving 1-2 tablespoons in the pan.  Add the leeks and saute for about 10 minutes.  Meanwhile, cook the potatoes in the chicken stock until tender.  Once the potatoes are done, add the sauteed leeks, bacon, and cream and heat through, seasoning with salt and pepper.  If the soup is too thin, add potato flour until it reaches your desired thickness.  Serve hot.  Especially good with homemade bread and butter! 

I'll be linking up to Tuesdays at the Table over at A Quilter's Table.  I see that Debbie has a tasty looking salad recipe to share this morning, so please stop by and check it out! 

Yum!  I love potato leek soup.  Thanks for the recipe.  I like the idea of potato flour, since I'm gluten free.  I might have to try this soon. 

You can also save the leek tops (washed of course) in your freezer.  Next time you make stock/soup throw the tops in as it cooks, then pull them out after it's done.  Gives a nice mild onion/garlic flavor to the broth. 

I've always avoided leeks because I hear they can be full of sand, I guess I am capable of washing them but it turns me off for some reason!  This soup sounds really yummy though.  I love hot soups on a cold day. 

I'm going grocery shopping today, so I might have to pick up the ingredients to make this.  I love leeks as a more mild onion substitute.  Oh and here is a tip for Heather about how to get the sand out.  Just split the leeks lengthwise, not quite cutting all the way through, to open up all the layers.  Run cold water from the base of the leek down to the top and it should flush out any sand trapped in the layers of leaves.  Hope that helps! 

This sounds delicious, and one of my new years resolutions is to cook with leeks, because I haven't before, so this sounds like a great started recipe to me!  But what I want to know what that one food you couldn't choke down was? 

Oh leeks have HUNDREDS of fab uses, I usually have them in something at least once a month :o) Glad you enjoyed your soup (traditionally there's no bacon, and it has milk rather than cream as it was a dish that the poor ate, since the ingredients were cheap)

About Me

Thanks for stopping by!  I'm Toni.  Wife to Roger and mama to four kids age 6 and under.  Originally from Iowa, grew up in Tennessee, and now enjoying what Indiana has to offer.  My degree is in Agriculture, but right now my job is to stay home raising my kids and helping Rog on the farm.  Living the dream, baby!