Potato And Leek Soup

This is super yummy yummy, haha. It's equally as good if you use an onion instead of leeks. But there is something about using leeks that gives it a superior flavor.

You will need :)3 Small Leeks, cleaned and sliced
4-6 Small Potato's, cut in chunks
Small amount of sliced Bacon (you can use more but this is for flavor and Bacon is expensive here, I use soups as budget stretchers, so making an expensive soup really kills that idea, eh?)
3ish Cups of Homemade Chicken Stock (I used about 3, maybe 3 1/2 cups, just depends on how big those potato's are!)
Salt, Pepper, and Parsley
Butter, of course.............
1 Cup Cream
1-2 TBS Flour

Slightly cook your bacon, then add in your leek and a TBS of butter and saute them together for a few minutes. In another pot; add your potato's, chicken stock, 1-2 TBS Butter, salt, and pepper together let them hang out behind your leeks and bacon in their own little pot.


Combine leeks and bacon into your stock and potato mixture. Let this simmer for and hour or so. I think mine stayed on the stove simmering at the lowest setting for close to two hours.

About 1/2 hour before serving..........Whisk in 2 TBS flour to 1 Cup of cream then add to your soup and simmer for another 1/2 hour or until it's at it's desired thickness. Add in some freshly chopped Parsley and serve with some nice toasted bread or in our case.......homemade grilled cheese on sprouted bread.

**Adding this to the Nourishing Soups and Stew Carnival over at The Nourished Kitchen. Thanks Kimi!!