Potato & Leek Soup

Move over PSL...it's PLS season! Potato & Leek soup has been a favorite of mine for years. This creamy soup is so versatile, you can really make it your own with a variety of toppings. This recipe is topped with bacon and loaded with flavor...the perfect soup for fall!

Ingredients:

• 8 Slices of Thick Cut Bacon

• 2 tbsp Butter

• 2 lbs Yukon Gold Potatoes, Diced

• 3 Leeks, Chopped (Rinse thoroughly & only use the white/light green portions)

• 2 Cloves of Garlic, Minced

• 1 Medium Onion, Roughly Chopped

• 4 Cups of Chicken Broth

• 1 1/2 tsp Salt

• 1/2 tsp Black Pepper

• 2 Sprigs of Fresh Thyme

• 1/2 Cup Heavy Cream

• Dutch Oven

• Immersion Blender or Blender.

Recipe:

1. Cook the bacon in a Dutch Oven on Medium Heat until crispy. Remove bacon from pan to dry on a paper towel and let cool. Crumble bacon and reserve for later. Drain excess grease from pan.

2. While the bacon is cooking, peel and chop your potatoes, leeks, onion, and garlic.

3. Melt butter in the dutch oven you cooked the bacon in over medium heat. Once melted, add the chopped leeks, and onions and cook until translucent/soft, approx. 10 minutes. Add in the garlic and let cook until fragrant (approx. 1-2 minutes.)

4. Add in potatoes, chicken broth, and thyme and bring to a boil. Once boiling, reduce to a simmer and, lower heat to low/medium, cover pot and let cook until the potatoes are tender (approx. 15-20 minutes.)

5. Remove the thyme sprigs from the soup and either transfer to blender or use your immersion blender to puree the soup.

6. Stir in the heavy cream until fully incorporated.

7. Top with crumbled bacon and enjoy!

Make it your own...mix it up with some additional toppings like sour cream, cheddar cheese, chives, jalapeno, scallions or fresh thyme leaves!

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