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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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The BEST Potato soup; I don't remember where the recipe came from, but this has become a regular at our house. Ingredients:
1/8 cup butter |
2 leeks, white only, thinly sliced |
1 large yellow onion, diced |
1 1/2 quarts chicken stock |
4 russet baking potatoes, peeled and sliced |
salt, to taste |
2 sprigs thyme |
1/2 cup heavy cream |
1 cup shredded cheddar cheese |
1/2 cup bacon bits |
Directions:
1. In a large saucepan, add butter, leeks and onions. Sautee. DO NOT overbrown the veggies.
2. Add chicken stock, potatoes, salt and thyme.
3. Cook for 40 minutes over medium heat, stirring frequently.
4. Add cream and bring to a boil, then immediately remove from heat.
5. Serve hot, garnished with cheese and bacon.
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