Christmas Potato Soup
Eileen
Make ahead tip - 3 days ahead prepare soup through step 5, leave out bacon. 2 hours before serving, reheat and transfer to slow cooker
ingredients
- 15 cloves garlic, peeled
- 1/2 tsp olive oil
- 6 slices bacon
- 4 medium leeks, sliced
- 2 14 oz cans reduced sodium chicken broth
- 1 1/2 cups water
- 2 lb round red potatoes, peeled and chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- water (optional)
- 1/2 cup dairy sour cream (optional)
- 1 recipe toasted stars with onion-grape marmalade
- snipped chives (optional)
directions
- 1
1. Preheat oven to 425*, place garlic cloves in custard cup, drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed, set aside.
- 2
2. Meanwhiel, in dutch oven cook bacon over medium heat until crisp, drain on paper towels. Crumble bacon, set aside.
- 3
3. Cook leeks in bacon drippings about 5 minutes or until softened, but not browned. Add broth, water, poatoes, salt and pepper. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 12 minutes, stir in garlic.
- 4
4. In food processor or blender container, pour half the soup mixtuer. Cover, process until smooth. Repeat with remaining soup.
- 5
5. Return soup to dutch oven. add bacon, heat through. Thin with water to desired consistency. Ladle into bowls. Top with sour cream. Float toasted stars. Sprinkle with chives.
Source: Eileen
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