Potato Leek Soup
I absolutely love all the fall feels this time of year and while I am sick with a cold, I couldn’t wait to cook up some soup to get into the fall spirit. The leaves are falling, the air is brisk, and some potato leek soup is good for the soul. This recipe is very dear to me because it was handed down to me from a dear friend and beloved self adopted grandmother Gracie. It’s easy, its quick, and can easily be turned into a Whole30 recipe by subbing the butter for ghee and the milk for coconut milk and more water.
Potato Leek Soup
Ingredients:
1 bunch finely sliced leeks
3 stalks finely sliced celergy
3 TBs Butter
3 1/2 cups of water
2 1/2 cups potatoes diced
3 cups of milk
5 slices of bacon.
1 teaspoon crushed red pepper
salt and pepper to taste
Recipe:
Preheat oven to 375 for the bacon. Being the soup by sautéing the leeks and celery in the 3 tablespoons of butter for 10 minutes until they are soft. Stir constantly. Add 1 cup of water and cover the soup and cook for 10 minutes. While the soup is cooking, line a baking sheet with some foil and add the slices of bacon. Cook the bacon for 20 minutes. Once the soup has been on the stove cooking for ten minutes, next add 2 1.3 cups of potatoes, diced. After adding the potatoes, add the 2 1/2 cups of water that is left over into the pot. Make sure that the water is covering the potatoes. Cover and cook for 10 minutes. After 10 minutes, add the 3 cups of milk. Simmer the soup until the potatoes are tender. Season the soup with salt, pepper, and 1 teaspoon of crushed red pepper.
When the bacon is done, remove from the baking sheet, dab the bacon with a paper towel to get the grease out and then place the bacon on a cutting board and chop into small bacon bit sized pieces.
Serve the soup with the bacon bits and enjoy!