Leek and Potato Soup

Well, it’s still winter and it’s still cold outside…..hohum.  BUT that doesn’t mean that your butt has to get bigger or that you have to eat boring food from your freezer!  Here is a delicious and nutritious soup that will heat up your kitchen and warm your spirit!  It’s simple, it’s fast and it’s really stinkin’ good!  Serve this along side a mixed salad with dried cranberries, toasted pecans, feta cheese and a balsamic vinaigrette.  Yummy yummerton!

  • 2 Slices of Bacon, chopped (*optional)
  • 3 Leeks, sliced
  • 1 tsp Thyme
  • 1/4 tsp Chili Powder
  • 1/2 cup White Wine
  • 1 pound Potatoes, peeled and chopped
  • 32 ounces (4 cups) Chicken Stock
  • 1 cup Water
  • 2 Bay Leaves
  • Salt and Pepper

Cook the chopped bacon in a large soup pot over medium heat until tender.

Add the sliced leeks and cook about 5-7 minutes.

Stir in the chili powder and thyme and cook for about 30 seconds.  Add the wine and cook until reduced by about half.

Stir in the chicken stock, potatoes, bay leaves and salt and pepper.  Cover and simmer for approximately 20 minutes, until the tators are tender.  Remove the bay leaves and blend the soup in a food processor or blender.

*Omit the bacon if you are going to serve this to your baby.

Dinner, Side Dish, Veggies , , , , , , ,


  1. Joe Crosthwait

    Mmmmmm, bacon! Nice picture. I can almost smell the bacon!

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