Potato Leek Soup
peeled and diced
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 Courtesy of Farmers Market Federation of NY
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