Creamed Potato, Mushroom, Leek Soup With Hickory Smoked Bacon Bits

1. 1

   In a large skillet place olive oil, over medium high heat, then add in the leeks. Saute about 10 minutes.

2. 2

   Add in the mushrooms and the shallots and continue to saute with the leeks another 10 minutes,until the vegetables are tender. Set aside.

3. 3

   In a large pot, bring to a boil, the water, chicken broth, mushroom broth, bay leaf, salt, pepper, potatoes, celery, and cook for about 20 minutes.

4. 4

   Add in the sauteed leeks, shallots and mushrooms, and continue cooking for another 20 minutes.

5. 5

   in a small bowl, mix the flour with the melted butter and add to 1/4 cup cold water, then add this roux and cream into the soup, and whisk until well blended.

6. 6

   Remove soup from heat, remove the bay leaf, and in a blender puree the contents of the soup.

7. 7

   Return pureed soup to the stove and simmer on low heat another 15 minutes until soup thickens.

8. 8

   While soup is simmering, saute the bacon in a skillet until crispy, remove and place on paper towles to drain the oil. Cool and crush into small bits.

9. 9

   When soup is ready, place 2-3 laddles of the soup, garnish with the smoky bacon bits.

* Per serving · 4 servings · Values may vary.