Potato Leek Soup (Hearty) (Edit)

from https//www.youtube.com/watch?v=UhrFeti6sOg

Yield

4

Ingredients

  • 4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it)

  • 1 1/2 lb (680g) leeks

  • 1 1/2 lb (680g) potatoes (any kind but I prefer waxy)

  • 32 oz (946mL) (1 carton) of stock (I use chicken but any kind is fine)

  • 1 cup (237mL) cream (or milk)

  • Salt

  • Pepper

  • Fresh herbs (thyme, rosemary or whatever you have)

Directions

  • Cut the meat into big chunks and put it in a cold soup pot on moderate heat. Stir occasionally to make sure it doesn’t burn.

  • Cut leeks in half or quarters and dice. Use the white and some of the green end. The very tops get tough.

  • Put the leaks in with the meat, stir, and let soften for a few minutes.

  • Peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes.

  • Pour in enough stock to cover all the solids, cover and simmer until the potatoes are fork tender, maybe a half hour.

  • Stir in the cream and simmer until you see the cream thicken just a little.

  • Puree the soup partially or smooth (partial is my preference) or don’t puree it at all. Live your own life.

  • If you want the soup a little thinner, add more stock. Flavor with salt, pepper and herbs to taste.