Potato Leek Soup with Bacon - DYP Book Review - PLUS Giveaway!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 1½ cups DYPs, diced small
  • 1 package Melissa's Belgian Style Leeks, sliced lengthwise, then cut crosswise into 1 inch pieces (about 2 leeks)
  • 2 tablespoons butter
  • 2 cups water
  • 2 cups vegetable or chicken broth, plus more for thinning
  • ¾ teaspoon sea salt
  • white pepper to taste
  • 3 slices thick cut bacon, cooked and crumbled
Instructions
  1. Place the DYPs in a bowl and cover with water to prevent discoloration.
  2. Set a large stock pot over low heat and add butter. Add the leeks and cook, stirring occasionally, until softened. Drain the DYPs and add them to the leeks, along with water and the broth, sea salt, and white pepper.
  3. Increase heat to high and bring to a boil. Cover and reduce the heat to a simmer. Cook for 30 minutes, or until the DYPs are very soft.
  4. Pour the soup mixture into a blender, in batches if needed, and puree until smooth. (Be careful with hot liquids in blenders). Return the pureed soup to the pan and add broth to reach the desired consistency. Continue to cook over low heat till heated throughly.
  5. Serve in bowls topped with bacon.
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/12/09/pork-chili-verde-dutch-yellow-potatoes/