Creamy Leek and Potato Soup |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Clipped from the News Herald via Associated Press. by J.M. Hirsch Exotic flavors for a leek and potato soup! Ingredients:
3 tablespoons olive oil |
3 small leeks, end trimmed, thinley sliced (1 cup) |
1 teaspoon cumin |
1 tablespoon fresh ginger |
1 teaspoon smoked paprika |
1 large apple, diced (peeled and cored) |
5 medium potatoes (peeled and diced) |
3 cups chicken broth |
1 1/2 cups milk |
salt and pepper |
chopped chives (to garnish) |
2 slices bacon, cooked |
Directions:
1. Saute leeks in large saucepan in olive oil til wilted and slightly carmelized.
2. Add spices, saute another minute.
3. Add apple, potatoes and saute another minute.
4. Add broth and milk, cover and simmer til potatoes are done.
5. Blend all in a blender or use an immersion blender. Return to saucepan and season to taste. Add crumbled bacon and serve garnished with chives.
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