Wednesday, January 11, 2012

Potato Soup

A quick & simple recipe for a hearty potato soup.

3 leeks - cleaned & chopped, white part only
1 medium onion - chopped
2 TBSP butter
4 medium russet potatoes - peeled & cubed
18 oz chicken broth
1 1/2 cups milk or cream
3-5 drops liquid smoke
salt and pepper to taste
* 1 cup diced black forest ham (optional)

Melt butter in a large pot over medium-low heat and saute leeks and onions until transparent.
Add potatoes and broth (and additional water if needed), cover and simmer 15 minutes or until potatoes are tender. Now you can either leave as is, transfer in halves to a food processor until smooth or use a submersion blender to desired consistency. Return to pot and add milk and *ham. Season with salt and pepper.
Serve garnished with chopped green onions, shredded cheese and bacon bits!

**Allergy-free substitutions:
Butter - bacon fat or coconut oil
Milk - unsweetened coconut milk (for a thicker, creamier consistency, use the hard top part of a refrigerated can of coconut milk)

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