Studio755: Potato Leek Soup W/Rosemary & Bacon

1. 1

   In a large stockpot, saute leeks in olive oil (can add a little bacon grease if feeling decadent) over medium heat until soft - about 9-10 mins total. Add garlic about 5 mins thru.

2. 2

   Add whole thing of stock, potatoes & carrots. Bring to boil.

3. 3

   Lower to simmer. Add rosemary, thyme, and fresh ground black pepper.

4. 4

   Simmer gently about 20-25 mins. If liquid reduces too much, add a cup or two of water.

5. 5

   When potatoes & carrots are soft, remove from heat.

6. 6

   Ladle most of the soup into a blender. Blend to desired creaminess then add to the rest of the soup.

7. 7

   Add salt & more pepper to taste. (also more rosemary if you prefer)

8. 8

   Stir in crumbled bacon.

9. 9

   Enjoy, darling!

* Per serving · 4 servings · Values may vary.

No additional tips available.