Potato & Leek Soup
30 - 45 minutes
- 1/2 lb bacon, cut
- 2 tbsp butter
- 1 large leek, chopped, white and green
- 1 small onion, chopped
- 1 tsp garlic, chopped
- 2 to 3 large potato (white or Russet), cubed
- 1 L vegetable or chicken stock†
- 1/4 cup sour cream, cream or milk
- 1 bay leaf
- 1 spring of fresh thyme, or 1 tsp dried thyme
- salt and pepper, to taste
†Substitute: 1 bouillon cube + 4 cups of water
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
- In a large pot with a lid, fry bacon until slightly brown. Remove half and set aside; you will add Add
the green portion of leek and continue to fry until tender. You don’t want overly crispy bacon bits.
Remove from pan and set aside.
- Melt butter in pot then add onion and white portion of leek, fry until soft and translucent. Add
reserved bacon, potato and garlic, season with salt and pepper, and allow vegetables to soften,
about 5 minutes.
- Next, add bay leaf, thyme, and stock and ensure your vegetables are covered in liquid. If not, add
water to cover. Bring to a boil, the reduce to simmer and allow to cook for 15-20 minutes, until the
potatoes are breakdown and your concoction is starchy. Remove from heat.
- Discard bay leaf and sprig of thyme. Using a hand blender, blend until smooth. Return to low heat
on stove and fold in sour cream and your reserved bacon and green leek top mixture. If your soup
is too thick use extra milk or water until you get your desired consistency. Season with salt and