Leek and Potato Soup - Talley Farms Box

Ingredients

• Soups
• 3 slices thick cut bacon
• 1 bunch (3-4) leeks, diced
• 4 cloves garlic, minced
• 3 russet potatoes, peeled and quartered
• 1 Tbsp salt
• 2 tsp pepper
• 1 quart chicken stock
• 1-2 cups milk (may substitute water, broth, or milk alternatives)
• In a large, heavy bottomed soup pot, cook the bacon until crisp. Remove and set aside for topping, leaving 1-2 Tbsp of bacon grease in the pot.
• Sauté chopped leeks until soft and translucent (about 5 minutes), scraping the brown bits from the bacon off the bottom of the pan. Add minced garlic to sauté for another minute until fragrant.
• Next add the peeled and chopped potatoes, salt, pepper, and chicken stock. Bring to a simmer and cook for about 25 minutes, or until potatoes are soft and fork tender.
• Using an immersion blender, puree the soup to a smooth consistency. Add milk (or alternative substitute) to achieve the desired thickness and creaminess that you want. Adjust seasonings as necessary.
• Garnish with chopped bacon, green onions, and tabasco.
• Leeks , Potatoes
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