As the weather cools down, there’s nothing more comforting than a warm bowl of soup served with crusty bread.
This easy and quick potato leek soup makes a great starter, and is filling enough to be an entree. With a few dashes of our Holtkamp Heatwave Hot Sauce, it will definitely keep you warm this fall and winter!
Ingredients
4 slices bacon, chopped into small pieces
2 tbsp unsalted butter
2 Russet potatoes, diced into 1/2” pieces
1 Vidalia onion, diced
2 leeks, sliced thin and rinsed
2 tbsp flour
1.5 quarts chicken stock
1 tbsp Better than Bouillon (chicken flavor, or two chicken bouillon cubes)
Splash heavy cream (optional)
Dashes Holtkamp Hot Sauce (optional)
Salt and pepper
Directions
Add bacon to large dutch oven and cook over medium high heat until bacon is brown and crispy. Remove bacon to paper towel-lined plate.
Add potatoes to bacon grease and cook, stirring occasionally, for 3-4 minutes. It’s ok if potatoes stick to pan a little.
Add butter, and when melted add onion and leeks. Sprinkle with a good dash of kosher salt and freshly ground pepper. Cook and stir occasionally another 5 minutes until onions and leeks have softened.
Add flour and stir until combined, then add chicken stock and bouillon.
Bring to a boil, cover and reduce to a simmer for 20-30 minutes until potatoes have softened. Season with salt and pepper to taste, and add cream and hot sauce, if using. Add more chicken stock if you prefer a thinner soup.
For a more rustic soup, leave it chunky. Or use an immersion blender for a creamy, elegant finish. Top with the crispy bacon and serve with warm, crusty bread.
PS. This soup will provide the warmth you can only get from comfort food, but if you need help getting your house prepared to keep you warm this fall and winter, we’re offering $50 off any heating tune-up.
This is the best way to keep your system in top shape, lower your energy bills and reduce the likelihood of costly repairs. Call 770-271-7511 or schedule here.
