Tuesday, September 20, 2011

Leek & Potato Soup with Cheese & Bacon

2 medium leeks thinly sliced
1 pound red potatoes, peeled & diced
4 tablespoons butter (no substitutes)
3 cloves garlic clove, minced
1 teaspoon kosher salt
3/4 cup bacon, fried crisp & finely crumbled
4 cups chicken stock
1/2 cup milk
1/2 cup sour cream
1 cup sharp white cheddar cheese, grated
thyme leaves, optional

1. In large sauce pan, place leeks, potatoes, butter, & garlic. Turn heat to low; cook until vegetables begin to brown.

2. Add chicken stock; continue to cook until vegetables are very tender, about 40 minutes.

3. Stir in back, milk, source cream & cheese. Using a hand blender, puree until smooth.

4. To serve, ladle into bowls. Garnish with thyme leaves.

Servings: 6           Total Time: 1 hour and 30 minutes
Nutrition (per serving): 302 calories, 173 calories from fat, 19.6g total fat, 52.8mg cholesterol, 980.5mg sodium, 689.6mg potassium, 20.7g carbohydrates, 1.8g fiber, 3.4g sugar, 11.6g protein.

Eating Gluten Free

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