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- 1-1/2 cloves garlic peeled
- 1/2 teaspoon(s) olive oil
- 6 slices bacon
- 4 medium leeks sliced
- 2 can(s) (14 oz. cans) chicken broth
- 1-1/2 cup(s) water
- 2 pound(s) red potatoes peeled and cubed
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- Preheat oven to 425 degrees F. Place garlic in custard cup; drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.
- In Dutch oven cook bacon until crisp. Put bacon aside. Cook leeks in drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt and pepper. Bring to boiling, reduce heat and simmer uncovered 10 to 12 minutes. Stir in garlic.
- In food processor or blender pour half of the soup mixture. cover; process until smooth. Repeat with remaining soup.
- Transfer to storage containers and cover and chill up to 3 days.
- Return to Dutch oven. Add bacon. Heat through.
This recipe is a personal recipe added by KathyGill and has not been tested or endorsed by MyRecipes.
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Potato Soup Recipe at a Glance
- COURSE: Soups/Stews