Garlic Potato Soup with Leeks

5 from 2 votes

The garlic adds an extra depth to the leek flavor and makes an already great dish absolutely fabulous.

Prep Time:10

Cook Time:25

Total Time:35

Chop the leeks in half lengthways, then into thin slices. Wash the slices under running water in a colander or sieve to remove the dirt.
2 large Leeks
Cut the bacon into 1/4 inch pieces.
4 slices Bacon
In a large pot over medium heat melt the fat and add the leeks, bacon, and crushed garlic.
1 tbsp. Dripping/Lard/Oil, 4-6 cloves Garlic
Cook this down until wilted.
While they cook, chop the potatoes into 1 inch cubes. You can peel them if you like, but I tend to leave the skins on.
8 medium Potatoes
Add the potatoes, stock, and water to the pot, along with about 1 teaspoon of salt.
4 c. Chicken Stock, 6 c. Water
Cook until the potatoes are soft.
Either wiz with a stick blender or mash with a potato masher until as smooth as desired. Taste and add salt and pepper as desired.
Salt & Pepper to taste

Serve with a crusty roll or buttery toast and a blob of sour cream or unsweetened yogurt.

Course: Soup

Cuisine: American

Diet: Gluten Free

Keyword: Freezer-Friendly, Potato

Servings:

Calories: 380kcal