Potatoes are the star of the show in this soup, but the leeks play quite a large role as well. If you are not familiar with leeks, have no fear. They are nothing to be intimidated by. Leeks are simply a mildly flavored cousin of the onion. They are perfect in recipes where one might want oniony undertones, with a hint of garlic.
Potatoes and leeks are old friends and they play along oh-so-well together. Throw in some bacon, cheddar and freshly snipped chives for a supremely delicious potato soup.
- 6 Slices of Bacon diced
- 1 tbsp Canola Oil
- 2 Leeks rinsed and sliced (white and green parts only)
- 3 c Unsalted Chicken Broth separated
- 4 Potatoes peeled and cut into 1” chunks
- 1 Bay Leaf
- 1 + 3/4 c Half and Half
- 2 1/2 tsp Kosher Salt
- 1 tsp Ground Mustard Powder
- 1/2 tsp Black Pepper
- c Freshly Grated Cheddar for garnish
- 2 tbsp Freshly Minced Chives for garnish
- In a Dutch oven over medium-high heat, saute bacon for 10 minutes, or until crispy. Remove the bacon and place on a plate lined with a paper towel. Reduce the heat to medium, add the canola oil followed by the leeks and saute for 3 minutes or until softened. Splash in a small amount of chicken broth and using a wooden spoon, scrape the bottom of the pan releasing any browned bits on the bottom. Add in the potatoes, remaining chicken broth and bay leaf. Allow to come to a simmer, increasing the heat to medium-high if necessary, place lid on slightly ajar and reduce heat to medium-low to maintain a brisk simmer.
- Simmer for 25 minutes, stirring occasionally. Remove from the heat and discard of bay leaf. Use an immersion blender to break up potatoes until the soup is of a creamy consistency.* Return Dutch oven to the stove top. Add the half and half, about two-thirds of the cooked bacon, salt, mustard powder and pepper and stir until evenly combined. Resume cooking the soup over a medium-low heat for 10-15, stirring occasionally. Garnish with cheddar cheese, reserved bacon pieces and fresh chives.
*Alternatively, ladle the soup into a food processor or blender, a couple cups at a time, and pulse. Take care not to let steam build up in either machine. This can be accomplished by removing the tube feed from either device and covering instead with a dish towel while pulsing. Place the creamy mixture into a large mixing bowl until all of the soup has been processed. Return soup to the Dutch oven.