The perfect hearty creamy soup for a chilly fall day. I love the garnishes for this soup. In addition to bacon, green onions and cheddar cheese, you can top your soup with croutons (made with brioche) and a dollop of sour cream. And if you like a little spice, sprinkle lightly with cayenne pepper or drizzle with your favorite hot sauce.
Potato Leek Soup
Ingredients
- 2 large russet potatoes, peeled and cut into bite size cubes
- 3 tablespoons Olivelle Sweet Cream Butter Infused Olive Oil
- 1/4 cup finely chopped country ham
- 2 leeks, white part only, cut in half lengthwise and thinly sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon freshly ground black pepper
- 4 tablespoons chopped fresh dill
- Garnishes: crumbled bacon, chopped fresh dill, chopped green onions, shredded sharp cheddar cheese
Instructions
- Fill a 4 quart stock pot 3/4 with water and add 1/2 teaspoon salt.
- Place pot on stove top, add potato cubes and bring to a boil.
- Reduce heat to medium-high and cook potatoes until they are tender, about 20 minutes.
- While potatoes are cooking, place olive oil in a frying pan. Heat over medium-low heat. Add country ham and cook, stirring frequently for about 1 minute.
- Add leeks to country ham in frying pan. Stir and cook for about 1 minute until the leeks are translucent.
- Drain potatoes and place back in stock pot.
- Add country ham and leeks to potatoes. Stir.
- Add chicken broth to potatoes and heat over medium low heat. Simmer for 10 minutes.
- Reduce heat to low. Add heavy cream and stir.
- Add black pepper and dill and stir.
- Place warm soup in serving bowls and garnish with bacon, green onions and cheese.
