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Monday, September 10, 2012

Putting a spin on potato leek soup



I was almost feeling like doing something healthy, so I decided to make some almost vegetarian soup.

A basic potato leek soup is warm and comforting as the nights begin to get cooler. But I wanted a bit more flavor. Bacon to the rescue!

I started with a dutch oven, chopped up five strips of bacon and allowed the fat to render. To the sizzling bacon I added the following—all chopped:

5 peeled potatoes
4 carrots
3 cups of leeks
3 celery stalks



Stir this mixture around for a minute and then add 4.5 cups of chicken broth, along with some salt and pepper, and a little thyme (you could also do this without the bacon and substitute veggie stock).

Bring to a boil, cover, and walk away for 20 minutes or so. If potatoes are cooked through, turn off heat and allow to cool for 10 minutes. Add some thyme and marjoram.

The smokey bacon, potato and leek combo creates a nice aroma, and tastes so good. I’ve seen some recipes that add cream, but I didn’t want to bother.



Use an immersion blender or standing blender to puree a bit, and you’re done. Taste and add more salt or herbs if necessary. Serve with a warm loaf of  Avalon Bakery Motown Multigrain.

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