Mother Nature set the mood today for the perfect “Soup Day” . The weather is cooling down, the leaves are starting to turn color, and it’s raining out. These are the types of days that really get you into the mood to make a big pot of soup. I don’t know why but I really like dull dreary rainy days, maybe they remind me of the East Coast of Canada, were the weather gets into your bones and lives in your soul, or maybe it’s just natures way of reminding us to get ready for winter. There’s just something comforting about hovering over a big pot of hot soup, adding the spices and inhaling the aromas. So today is “Potato Leek” soup day. I love the white pepper in this recipe, it really makes the flavor unique. Enjoy!
~Potato Leek Soup~
- 3 leeks, green tops cut off using white parts only
- 2 stalks celery diced
- 2 carrots diced
- 3 large potatoes, peeled and chopped
- 6 cups (1.5 L) chicken broth
- ½ tsp (2mL) salt
- 1 tsp (5mL) thyme
- ½ tsp(2mL) white pepper ground
- 4 pieces of bacon
- ½ cup(125mL) shredded cheddar cheese
- ¼ cup (50mL) chopped fresh cilantro
- 4 tbsp(50mL) olive oil
Cook bacon until crisp in frying pan, remove and place on paper towel to remove grease. Chop into pieces and set aside.
Cut green tops off leeks and cut in half down centre. Wash well between layers to get soil off . Cut each half into slices
Heat oil over medium high heat, in large cooking pot. Add leeks, carrots, celery, thyme, salt, pepper, and cook until softened about 10 minutes.
Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer with lid on , until potatoes are tender. Remove from heat. Cool down slightly before next step.
In small batches add to blender place tea towel over lid and hold lid down while gently pulsing the mixture until smooth. Put soup back into the pot, and reheat a bit, then to serve add a pinch of chopped bacon, cheddar cheese, and cilantro to the top of the bowl. Serve with whole grain crackers, or a nice crusty bread.