POTATO LEEK SOUP
We have lots of potatoes and leeks at market right now. Pick up a loaf of Cider Hill Farm Herb & Cheese bread, or a crusty baguette, to serve alongside.
8 servings
4-6 slices smoky bacon
1/3 c. chopped celery
1/3 c. chopped leeks or onions
4 c. diced, peeled potatoes
3 c. chicken broth
2 c. milk
1½ c. tsp. salt
pepper to taste
dash paprika
2 c. (8 oz.) shredded cheddar cheese, optional
croutons for topping
Using a large heavy dutch oven, cook bacon until crisp. Remove from pan and reserve. Cook celery and leeks until tender. Add potatoes and chicken broth. Cover and simmer until potatoes are soft. Remove about 1/3 of cooked potatoes and puree remaining mixture. Return reserved potatoes to pot. Stir in milk and seasonings and adjust to taste. Stir in the cheese if desired and stir until melted. Crumble reserved bacon on top and serve with croutons or crusty bread.
Optional add-in: diced smoked ham
Recipe from Cider Hill Farm
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