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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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My first attempt at potato soup. Also my 1st time using leeks. I thought it came out delicious. Ingredients:
4 leeks |
4 medium russet potatoes |
2 cups milk |
1 (12 ounce) can evaporated milk |
2 tablespoons olive oil |
salt and pepper |
1/2 cup hormel real bacon bits |
Directions:
1. Clean and thinly slice white part of leeks. (You can save the green tops for stock).
2. Heat oil in a deep skillet and add leeks, sauteing about 5 minutes.
3. Add milk and evaporated milk to pan, bring to a simmer over med heat.
4. Wash potatoes. Leave skin on and dice.
5. Add potatoes to pan and stir.
6. Cover, reduce heat to low and let simmer 1 1/2 hours.
7. Stir in bacon bits and serve.
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