Saturday, February 28, 2009

What's for dinner?

We're lucky out here on Vashon because of all the farm stands. I don't go as often as I should but there are many sprinkled around the island and it is really fun to do some shopping road side. They are usually "self service" or "honor system".

Plum Forest Farm is right around the corner from my house. They have eggs, greens, seasonal veggies and organic Turkeys at Thanksgiving time. So, a day or so ago, I picked up a bag of fresh leeks and thought; Potato Leek Soup.

Now, let me say, I am no chef. I love to eat but my culinary skills are basic. I can make soup though. And, Potato Leek is one of my favorites. Unfortunately, I am the only one in my family who really likes my soups. But, sometimes you just have to be selfish and make it anyway. This recipe has bacon in it as a way to get my bacon loving family to give it a try.

Shell's Potato Leek and Bacon soup

8 med. sized organic potatos diced, leave the skins on if you like
2-3 carrots chopped
1 lb. of bacon, sliced into 1 inch pieces
4-5 leeks sliced, greens chopped and discarded
4 cups chicken stock
garlic - 2 or 3 cloves
cream, 1/2 & 1/2 or Rice Milk to finish

Set potatos and carrots into Chicken stock to boil until soft. Meanwhile, saute bacon until crisp, remove from pan. Hold back several tablespoons of fat and throw in garlic then leeks. Saute until limp.

When potatos and carrots are soft, mash slightly, add leeks and stir. Add cooked bacon, stir. And, add cream, 1/2 & 1/2, milk or Rice Milk.

Serve it up hot!


deirdre said...

Yum! I LOVE potato leek soup! I think that's what's for dinner for us tonight too.

Heidi on Vashon said...

This makes my stomach guh-rowl. David recently made a rockin', euphoria-inducing root veggie bisque at The Hardware Store that I still dream about. I will post the recipe when I can pry it out of him (but he's the cook in our home!).

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