LEEK, BACON & POTATO SOUP
(serves 4)



6 slices bacon, cut into 1 inch pieces
1 medium onion, diced
2 carrots, peeled and sliced into thin rings
2 leeks, equal amounts white and green parts, diced
4 cups chicken broth*
4 cups (about 1.5 lbs.) potatoes, peeled and diced
1/4 tsp. cayenne pepper
1 cup shredded cheddar cheese

In a Dutch oven, fry the bacon pieces until crisp, then remove and drain.

In 1 tablespoon of the bacon fat, saute the onions for 2 minutes.

Add the carrots and leeks and saute for another 2 minutes.

Add the broth, potatoes and cayenne, bring to a boil, then reduce heat to medium/low and simmer, covered, for 25 minutes or until the potatoes are tender.

Remove from the heat, stir in the bacon and the cheese, correct salt and pepper and serve.

* For a creamier variation, substitute Half & Half for some or all of the chicken stock.

Wow that sounds really nice. Lovely for a winters day.

What's a Dutch Oven?

Sounds yummy and will definitely be making that soon!

I was going to ask that too Adam.

It is a heavy based saucepan that has handels on both sides, you can use it in or on top of the stove, just like a casserole dish really, but that only goes in the oven.
Barmans - Pots & Pans Catering Equipment Professional Cookware Fry Pan Dutch Ovens Pasta Steamer

Cookshop UK - Headcook and Bottlewasher Lodge Logic Camp Dutch Oven 12" x 3.75"

I hope this helps.

Dorothy that sounds very scrummy

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Lorraine

Thanks Dorothy.. you learn something new every day

Lorraine it is soooooooooo nice, for quickness I chop spuds leeks dice bacon put in blender and heat

Easy peezy then will have to make it next week

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Lorraine

Leeks! Paaaaaaaaarp