POTATO BAR SOUP
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
4 strips smoky bacon
3 large leeks, woody green ends removed, sliced and rinsed
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
6 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper, to taste
Grated cheddar cheese, for serving
Put the bacon strips in a large Dutch oven or heavy soup pot and cook over medium heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate
to drain; reserve. Add the leeks to the bacon drippings and cook, stirring, until softened and light golden brown, about 10 minutes. Using a slotted spoon,
remove the cooked leeks and set aside.
Add the potatoes and chicken stock to the pot. Add salt and a healthy grind of black pepper and bring the mixture to a simmer. Cover, reduce the heat to
medium low, and cook until the potatoes are fork tender but still holding their shape, 12 to 15 minutes. With the slotted spoon, remove about 2 cups of
the potatoes and transfer them to a food processor or blender; add about 1 cup chicken stock and pulse the potatoes until broken down. Do not overmix--add
more liquid if necessary to get them moving in the machine, but stop when they are liquefied. Pour the potato puree back into the pot and stir in the browned
leeks. Taste and adjust the seasoning.
To serve, ladle the hot soup into warm bowls, crumble some bacon over the top along with a little grated cheese.
What makes this recipe really sing:
This is my tribute to those baked potato bars in diners and steakhouses in the '80s and '90s. Potatoes and leeks are a classic combination, but add some
crunchy bacon and cheddar cheese and you have a loaded baked potato in a bowl!
What to toss in if you have it:
You can add anything to this soup you would add to a baked potato; some corn kernels or broccoli florets for example. Garnish the bowl with a dollop of
sour cream and sprinkle some sliced scallions on top of that.
YIELD: 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
4 strips smoky bacon
3 large leeks, woody green ends removed, sliced and rinsed
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
6 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper, to taste
Grated cheddar cheese, for serving
Put the bacon strips in a large Dutch oven or heavy soup pot and cook over medium heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate
to drain; reserve. Add the leeks to the bacon drippings and cook, stirring, until softened and light golden brown, about 10 minutes. Using a slotted spoon,
remove the cooked leeks and set aside.
Add the potatoes and chicken stock to the pot. Add salt and a healthy grind of black pepper and bring the mixture to a simmer. Cover, reduce the heat to
medium low, and cook until the potatoes are fork tender but still holding their shape, 12 to 15 minutes. With the slotted spoon, remove about 2 cups of
the potatoes and transfer them to a food processor or blender; add about 1 cup chicken stock and pulse the potatoes until broken down. Do not overmix--add
more liquid if necessary to get them moving in the machine, but stop when they are liquefied. Pour the potato puree back into the pot and stir in the browned
leeks. Taste and adjust the seasoning.
To serve, ladle the hot soup into warm bowls, crumble some bacon over the top along with a little grated cheese.
What makes this recipe really sing:
This is my tribute to those baked potato bars in diners and steakhouses in the '80s and '90s. Potatoes and leeks are a classic combination, but add some
crunchy bacon and cheddar cheese and you have a loaded baked potato in a bowl!
What to toss in if you have it:
You can add anything to this soup you would add to a baked potato; some corn kernels or broccoli florets for example. Garnish the bowl with a dollop of
sour cream and sprinkle some sliced scallions on top of that.
YIELD: 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
