Since I originally posted this I linked up to the Soupapalooza!!! Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid,Red Star Yeast and Le Creuset
Okay, Blogger is officially making me batty. I know this is not just because I'm completely drugged up on cold meds. Yes, Mr. Schwartz and I have some terrible colds going on. Lucky for us, I made this soup on Sunday, just before all hell broke loose on the cold front. Lots of nyquil, the good cold meds from behind the counter, cough drops, fruit smoothies and orange juice going on at our house.
That aside, this is a fantastic soup, creamy yet not too rich. If you haven't used leeks before they are wonderful. Scary looking, maybe a little. But, lop off the tops and ends, wash in a sink of cold water and you are good to go. Cool that Blogger is making me have a picture of them first things first on this post....and when I press "center" it justifies things on the right hand side... Oh well, hopefully everything from here will go on as planned. I'm going to enjoy this soup for dinner again tonight while Mr. Schwartz plays football, he will not be convinced otherwise, he will be playing tonight. Don't tell I didn't tell him when he doesn't kick this cold for a week since they play outside and all. I'm just sayin'.
Happy Wednesday, and take a vitamin, you don't want to catch this.
Musical Selection: Folding Chair by Ragine Spektor. It came up on my Pandora today and now I am in love with it. But, Playlist doesn't seem to be working either so, just google it. Geesh. #frustrated.
Okay, like I said, lop of the tops and ends of the leaks. Slice them thinly and dump into a sinkful of cold water. You want to wash them up really good in there as they grow from the ground they catch dirt between their layers. I give them a good twirl in the sink then let them sit.
Potato Leek Soup:
2 tablespoons butter or margarine
2 large leeks, cleaned and thinly sliced
1 medium onion, chopped
1 teaspoon rosemary
2 tablespoons garlic
4 medium yukon gold potatoes, washed, sliced and quartered
5 cups chicken broth
1 cup 1/2 and 1/2
1/2 lb bacon, cooked and crumbled
garlic toast, for serving (optional)
Start by melting the butter or margarine in a large pot. Add onions and leeks. Cook for about 5 minutes. Add the garlic for the last minute or two. Add potatoes and chicken stock. Bring to a bubble, cook for about 10 minutes or until the potatoes are tender. Take out half of the soup and blend with immersion blender or in a regular blender. Return all of the soup to the pot. Add the 1/2 and 1/2 and heat through.
To serve top with crumbled bacon and warm garlic toast.
Recipe by: Mrs. Schwartz