Potato Leek and Broccoli Soup with Bacon

By LisaMK

Ingredients

• 1 1/2 sticks butter
• 6 small leeks (1 3/4 lbs), white and light green parts, thinly sliced (4 cups)
• 4 lbs potatoes, peeled and thinly sliced
• 1 bunch broccoli- florets coarsely chopped, stems peeled and sliced
• 4 c chix broth
• 2 c half and half or heavy cream
• salt and pepper
• 1 12 oz loaf of sourdough bread, crusts removed and bread cut into cubes
• 1/4 c canola oil
• 2 oz bacon finely chopped
• 2 tbs chopped sage
• 1 tbs chopped rosemary

Details

Servings 12
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Large pot, melt 1 stick of butter. Add leeks, potatoes and broccoli and cook over high heat for 10 mins., stirring frequently.
Add stock and 6 c of water, cover and bring to boil.
Simmer over moderate heat until all of the vegetables are tender, 10 mins.
Working in batches, puree soup until very smooth.
Return puree to pot and stir in half and half. Season soup w/ salt and White pepper. Keep warm.
Meanwhile, pulse bread cubes in food processor until coarse crumbs form. In a large skillet, melt remaining 4 tbs of butter in oil. Add bacon, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and bacon aree browned and crisp, 10 mins.
Drain on paper towels.
Ladle soup into bowls, garnish with bacon crumbs and serve.

Can be refrigerated separately for up to 3 days. Recrisp crumbs before serving.