Potato and Leek Soup

Leeks have a very sweet and mild onion flavor. I do not find them to be over powering in this soup. Very delicious and easy to make. Many recipe have you blend the soup. That is not how I made mine, but feel free to be creative. Enjoy!

4 servings

2 large leek bundles
2 strips bacon, chopped
1 tablespoon olive oil
pinch of salt
8 cups chicken broth or stock
1 pound potatoes, peeled and diced
1 teaspoon salt
dash of ground black pepper

Spice Packet
2 sprigs thyme
1 tablespoon whole black peppercorns
2 bay leaves
1 coffee filter

Lay coffee filter flat on work surface. Place thyme sprigs, whole peppercorns and bay leaves in the center. Fold filter in half and staple to shut. Roll ends and staple. Set aside.

Soup
1. Cut green woody stems and roots off of leeks and discard. Cut leeks in half, lengthwise. Rinse very well to remove sand. Chop and set aside.
2. In a large pot, heat oil and cook bacon until light brown.
3. Add chopped leeks and a pinch of salt. Stir frequently until wilted.
4. Add chicken broth, potatoes, salt, ground black pepper and spice packet. Bring to a boil.
5. Reduce heat to medium and cook for 20 minutes, stirring occasionally, until potatoes are tender.