on November 22, 2010
Calling all chefs, epicures, home cooks, and foodies: Richmond Confidential wants your recipes.
Do you have a recipe for turkey to be thankful for? Can you make a dessert that diners devour without leaving a single crumb? Does your pie recipe have kids begging for more?
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.
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