Servings: 0
Ingredients
- 4 large Russet potatoes, diced
- 4 medium red potatoes, diced
- 3 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 1 large onion, diced I use Vidalia onions
- 1 lb bacon
- 2 cups chicken stock (or broth)
- 1/4 cup plain flour
- salt, garlic salt and pepper to taste it takes a lot of salt!
- 4 cups heavy whipping cream
- 3-4 leeks
- 1 tbsp olive oil
- 1-2 tbsp agave syrup
- chopped chives, sour cream, shredded sharp cheddar, shredded Monterey Jack cheese for toppings
Instructions
- Fry the bacon in microwave or pan. Reserve 2-3 tablespoons of grease.
- Using a large pot, saute the onions, carrot, and celery in the bacon grease until the onions are nearly clear.
- Add the potatoes to the pot of vegetables, and cook on medium, stirring for about 3-4 minutes.
- Stir in the flour and continue to cook for about 5 more minutes. Mixture will thicken. It's critical to stir constantly to keep the flour from making the mixture stick on the bottom of the pan.
- Add the chicken stock and bring to boil. Cook for 20-30 minutes until potatoes are soft, and begin to mash a little when stirred. Reduce heat to low and begin preparing the leeks.
- Wash and slice the leeks, using only the white part of the leeks. Cut the leek slices in half, and soak in water to remove any excess dirt.
- Saute the leeks on low in the oil for about 15-20 minutes. Turn them occasionally, until they begin to brown. Drizzle with the agave syrup and cook a little longer on low to medium. Total leek sauteeing time is about 45 minutes. Once done, place in a small bowl for serving as a topping.
- While leeks are slowing cooking, season the soup with salt, pepper, and a little garlic salt. It really takes more salt than you think it will.
- Stir in the whipping cream, and simmer for another 5-15 minutes, until desired consistency. Mashing a few of the potatoes will also make it thicker, as will increased cooking time.
- Break 3/4 of bacon into 1 to 2-inch pieces and add to soup. Crumble remaining bacon to serve as a topping.
- Add more salt to taste. Serve hot with toppings on side - caramelized leeks, crumbled bacon, shredded cheese.