Lately the weather has been a bit on the extreme side, don’t you think! While the Polar Vortex is chilling the Midwest and our Eastern shores, we here in the Southwest are enjoying mostly sunshine and 50 degree temperatures. My boys are both in KC and have said it can be brutal one day and feels almost balmy the next at 20 degrees or better. I remember those times when it was so cold. We would hunker down in front of the fireplace with a good book and a bowl of soup. This is my comfort soup, the soup for the soul or maybe the soup that just makes everything better! It’s rich and creamy with loads of flavor and a little kick of spice at the end. And to top it off, add a touch of bacon bits, grated cheddar and sliced green onion. Where ever you are, stay safe and stay warm!
It’s up to you but if you like the soup to be heartier and thicker, use an immersion wand to blend the soup. The starch from the potatoes will thicken the soup. I left a few chunks of potato just because that’s the way I like it. Time to add the heavy cream. Let that simmer for 5 minutes or so. Salt and pepper to taste.
2 medium Potatoes, diced
1 1/2 cups sliced Leeks, (white and light green parts), rinsed well
1 Garlic Clove, grated
1/2 cup Green Chile, roasted, peeled and chopped
4 tablespoons butter, I used Land-O-Lakes Butter with Olive Oil
2 cups Chicken Stock (I used Better than Bouillon mixed with water)
1 cup Heavy Whipping Cream
Salt and Pepper to taste
4 slices Bacon, cooked and cut into bits
1 cup Cheddar Cheese, grated
Sliced Green Onions
Slice the leeks and rinse thoroughly to release any dirt or grit that may be trapped in the layers. Run through a salad spinner or pat dry with a kitchen towel.
Heat a dutch oven over medium high heat and melt butter. Add the leeks and stir the pot as they become soft and translucent. Add in the grated garlic and cook for 30 seconds. Add the chicken stock and potatoes to the pot and bring just to a boil. Reduce heat to low, cover with a lid and let cook approximately 20 minutes or until potatoes are fork tender. Stir in the roasted green chile and let the soup cool slightly. Use an immersion blender to blend the soup to the desired consistency. Reheat the soup and add the heavy cream. Let simmer for 5 minutes. Salt and pepper to taste. Serve hot and top with bacon bits, grated cheddar cheese and sliced green onions.
Makes 6 – 8 servings