Leek and potato soup (OAMC)

Serve immediately or freeze for later…or make a larger batch and do both! Since the potatoes are fully cooked and pureed smooth, you don’t have to worry about them breaking down in the freezer. I’m sorry that you have to peel the potatoes for this recipe, but if you don’t mind your soup being lumpy, you could leave them on and chop the potatoes into really fine pieces.

Leek and Potato Soup

2 slices of bacon
3 leeks, white and light green part only, halved and sliced thin
4-5 c chicken or turkey stock
2 large or 3 medium Yukon gold potatoes, peeled (sorry!) and cubed
Salt and pepper
1/2 teaspoon fresh thyme (a bit less if dried)
2 tablespoons fresh parsley, chopped

Cook bacon in a large saucepan over until crisp; drain off the excess grease and crumble the bacon. Turn heat down to low, and cook the leeks for a few minutes with the bacon. Add the rest of the ingredients except for the parsley and boil. Reduce the heat and simmer for 12 to 15 minutes, until potato is soft. Spoon out the potatoes into a blender or food processor with just a little bit of stock, and process a batch at a time until smooth. Combine with the liquid and stir in the parsley.

To serve after freezing, remove container from freezer and allow to thaw overnight in the fridge, or place immediately into a crock pot or saucepan and heat gently.

Image: Wikimedia Commons