Calling all chefs, epicures, home cooks, and foodies: Richmond Confidential wants your recipes.
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Through the holiday season we will be collecting your recipes and posting them on Richmond Confidential to share with our readers. So if you think you have a recipe that will brighten up someone’s holiday, make a stomach cheer, or even a never-fail recipe that can be someone’s new go-to, we want to see it.
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Ready for winter, leek and potato soup
I created this recipe one day when it was cold out and I had a few of the ingredients on hand. I threw the turkey bacon in there to add a savory smokiness to the soup. I hope you enjoy it as much as I do!
- 2 leeks, sliced and cleaned (reserve a few rounds for garnish)
- 2 medium onions, sliced thinly
- 3 pieces of turkey bacon (cooked until crispy, then crumbled)
- 1 stick butter
- 2 Tbsp Better than Boullion chicken flavor (or similar)
- 4 potatoes (peeled and cubed)
- 1 qt. water
- 1 tsp sea salt
- 1 Tbsp oil (for frying leek rounds for garnish, optional)
- Melt butter in a soup pot.
- Once melted, add crumbled bacon, leeks, and onion. Cook until slightly golden and soft (approx 15 min).
- Add boullion.
- Add potatoes and water to cover all ingredients. 1 qt should be enough, but you may add more water if desired.
- Bring to a boil, then lower heat to a simmer, covered, until potatoes are soft and the broth in the bot has a flavor that you like.
- Turn heat off. Use a hand blender to carefully puree the soup to desired consistency. I like it nice and smooth, but some like it chunky. It’s personal preference.
- Serve hot and garnish, if desired, with some lightly fried leek.