Kate's Cuisine

Sep 14 2009

Potato and Leek Soup

1 cup butter $0.89
2 leeks, sliced $1.50
1 quart chicken broth $1.99
1 tablespoon cornstarch $0.27
4 cups potatoes (about 6), peeled and diced $1.02
2 cups heavy cream $1.76
1/2 pound of bacon, sliced  $2.35
Salt and pepper to taste $0.02
2 cups shredded cheddar cheese 2.50

Total Cost  $12.30

1.) Add the uncooked bacon bits to a frying pan and place enough water in the pan to just cover the bottom. Place the pan over medium-high heat and cook until bacon is crisp. Once browned, lay on paper towels to drain.

2.) Melt butter in a large soup pot over medium heat. When butter is melted add leeks and cook until soft, about 15 minutes, stirring occasionally.

3.) Place broth in a small bowl and add cornstarch. Mix well to create a slurry. Pour the slurry into the pot.

4.) Add the potatoes and bring to a boil. Season with salt and pepper.

5.) Add the cream and the bacon bits to the pot and reduce the heat. Simmer for at least 30 minutes or until the potatoes are tender. Season with salt and pepper to taste and ladle into serving bowls. Garnish with shredded cheese.

6.) Serve and enjoy!

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