what you need:
makes 4 servings
4 potatoes peeled
6 slices of bacon
2 cups of frozen peas (or more it you love them like me)
3/4 cup of cream
4 cups of chicken broth
2 garlic cloves chopped
what to do:
preheat your oven to 400F. cut rye bread into crouton like squares, about 2 cups of cropped bread. ( I hollowed my bread out to make my next recipe-egg stuffed basil & bacon bread...check it out...)
mix bread with 2 tablespoons of butter & sprinkle with cayenne pepper. spread out on baking sheet & cook for 10 minutes or until crispy.
heat saucepan to medium. chop leeks and garlic.
cook bacon in saucepan. remove bacon once cooked & place on paper towels to absorb left over grease & set aside.
do not discard bacon grease left in the pan, place leeks, garlic & 1 teaspoon of butter in bacon pan to cook until leeks are soft.
peel & chop potatoes into cubes. heat pot with broth & 1 cup of water & add potatoes. add leeks & 2 pieces of chopped bacon along with cream.
bring pot to a boil. turn heat to low. remove half of the soup & use food processor to puree until smooth (this will help get that rich thick consistency).
re-add to soup & allow soup to cook on low for about 20 minutes. add peas & cook for 5 more minutes.
...voila! serve topped with your croutons, chopped bacon & parsley.
It's raining outside...so what is more fitting than the perfect comfort food? Potato soup! The perfect warm meal to cuddle up with & watch your favorite old movie. Nothing is much better than that...
*check out my egg, basil & bacon bread boat- it uses the leftover bacon & bread from this recipe!
A working girl in love with good food, drink & good conversation.