Yukon Potato-Leek Soup

Yukon Potato-Leek Soup

Nothing says comfort like a bowl of home-made soup. One of the easiest and least time comsuming soups you can make is Potato-Leek Soup! Beginning to end you can make this recipe in less than an hour and served with a delicious salad you've got a well rounded, healthy and delicious dinner (that makes fantastic leftovers!). This recipe has only two must have ingredients - yukon gold potatos and leeks. The rest of the ingredients can be substituted and changed to fit anyones tastes. You could even add chicken or salmon pieces to make a heartier soup. I love the flavor of bacon and a combination of white cheddar and gruyere cheese, but it certainly can be made with sharp cheddar too. I use a hand held immersion blender to puree my soups. You can also use a food processor, but I recommend investing the $25 in this great device. I use mine to puree sauces, make smoothies and even shakes. It's a mini blender blade on a long handle that allows you to use it in just about any size pot, pan or glass. (you can find them at Walmart, Target and most anywhere that sells household appliances)

origin - lisa lou
difficult - easy
health meter - medium

6 slices bacon sliced in 1/2 inch pieces
3 cups thinkly sliced leeks (about 3-6 medium)
2 tbsp butter
1 1/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 1/2 cups white wine
6 cups cubed peeled yukon gold potatoes
4 cups chicken broth
1 tbsp balsamic vinegar
1/2 cup half and half (or whole milk, or light cream)
1 cup white cheddar cheese shredded
1 cup gruyere cheese shredded

Fry bacon in large saucepan until crisp. Remove from pan and drain on paper towels - reserve for later. Using 2 tbsp of remaining bacon grease and butter, saute leeks over medium high heat until softened, about 10 minutes. Add wine to pan and cook until half of the alcohol has evaporated - 3 minutes. Add broth, potatoes, salt, pepper and thyme and bring to boil. Reduce heat and simmer uncovered for approximately 20 minutes or until the potatoes are fully cooked. Using a hand held immersion blender, blend the mixture until desired consistancy (I like to leave some chunks of potatoes, others like it smooth). Add half and half, bacon, both cheeses and balsamic vinegar. Stir until cheese is melted smooth. Serve garnished with shredded cheese and bacon.