Soup Potato-Leek Rustic

By BlueSchmoo

he high starch content of russet potatoes thickens soups. Mash some of the potatoes just before serving to make it thick and creamy.
Cutting uncooked bacon can be messy. Try freezing it for a few minutes and using kitchen scissors , which perform the task more easily and neatly than a knife.
Wash and dry the chopped leeks in a salad spinner to remove any dirt easily.
If the soup becomes too thick, it can be thinned by adding hot water or broth.

Ingredients

• 4 slices bacon , chopped
• 3 large leeks , white and light green parts only, halved lengthwise and sliced thin (see Test Kitchen Discoveries)
• 1 1/2 pounds russet potato , peeled and cut into 1-inch chunks
• 2 tablespoons unsalted butter
• 4 cups low-sodium chicken broth
• 1 bay leaf
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Transfer to paper towel-lined plate. Discard all but 1 tablespoon fat.

2. Add leeks, potatoes, and butter to empty pot and cook until leeks begin to soften, about 5 minutes. Add broth and bay leaf and bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.

3. Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened. Stir in bacon. Season with salt and pepper. Serve.