Creamy Leek & Potato Bacon Soup

Add these along with 4 cups of chicken broth to the butter mixture. Cook for another 20 minutes until the potatoes are soft.

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Then, puree this mixture in a blender. Remember, when mixing hot items in a blender to hold the lid on tightly when you turn on the blender. Start slower and ramp up to the faster speeds on the blender. In my case, I started on stir and methodically sped it up until I got to puree. Hold the lid on the entire time as it could “pop” and spray hot soup all over–I have never done this, but may have nightmares about something like this burning me. Did I mention I have 4 young kids and I don’t get enough sleep so have “crazy what could happen around the he house” dreams?


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Back to the soup. After you have pureed the mixture, put it back into the same soup pot and add another pound or so of thinly sliced skin-on potatoes.

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Cook for 15-25 minutes on medium/low until the potatoes are just getting soft. Then add 1 cup of sour cream, 1/4 cup chives, chopped and 1/2 cup crumbled crispy bacon.

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To serve, top with more chives and crumbled bacon and salt and pepper to taste. It truly is amazing! Enjoy your “cup of soup” on your perfect fall day, or any day with an old SNL episode. It really goes with anything!

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About Chris 759 Articles
Chris Ashbach is one of the founders of Dan330. Chris is a pilot and avid outdoorsman who loves fishing, hunting, camping, and exploring. He loves taking kids (especially his own) on trips to share his passion of the outdoors. Chris is also a gardener, volunteers at Let's Go Fishing, and teaches Sunday school. Chris holds a MA in Organizational Leadership and is faculty at a local university in Minnesota; teaching undergraduate business classes.