Ingredients
- 3 Tbsp. butter
- 4 cups leeks sliced
- 1 lb. potatoes peeled and diced
- 4 cups Chicken Broth
- 1/8 tsp. pepper
- 1-3 bay leaves
- 1/2 cup sour cream
Servings: servings
Instructions
- Melt butter in saucepan. Add leeks and cook until tender.
- Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover.
- Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly.
- Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan.
- Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.
Recipe Notes
Recipe Courtesy of Farmers Market Federation of NY
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