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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I love the fall and here in Maine it can get really cool this time of year. This soup warms the body and soul. This recipe comes from a soup I ate at a restaurant many years ago and adapted to my own personal taste. I hope everyone enjoys it as much as my family has over the years. The prep and cooking times is a guesstimate. Ingredients:
4 -6 large baking potatoes |
1 cup mashed potatoes |
4 sprigs fresh thyme |
1/2 teaspoon dried basil |
1 large leek |
2 celery ribs |
4 garlic cloves, roasted and mashed |
4 slices thick sliced hickory smoked bacon, for garnish (reserve bacon drippings to cook leeks in) |
1/4 cup butter or 1/4 cup oleo |
1/2 cup white wine |
2 cups heavy cream |
2 cups whole milk |
salt & pepper |
1/2 cup sour cream |
chopped fresh chives (to garnish) |
1/2 cup sour cream (to garnish) |
Directions:
1. Bake potatoes, cool and peel most of the skin off. Cut in medium cubes.
2. Roast garlic at the same time as you do your potatoes. {I use aluminum foil it's easy clean up.} Mash garlic.
3. Fry Bacon until crisp cut in small cubes, reserve for garnish. {reserving drippings}.
4. Wash and dry leek. Slice and add to reserved bacon fat and butter along with the diced celery. Saute with leeks in the bacon fat and butter until tender.
5. To this add white wine and roasted.
6. garlic. Next add the herbs, kosher salt and fresh cracked black pepper. When this is integrated well. Add the baked potato, mashed potato, cream and milk. Heat on low until ready to serve.
7. Garnish with a dollop of sour cream, chives and bacon bits.
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