|Potato Leek Soup
A recipe from the Sneaky Kitchen
Cut leek in quarters lengthwise. Cut off
root end that holds it together, separate & trim off tough dark green
parts. Place in cold water to soak for a few min.
|1 large leek (or 2)
1-1/2 tablespoon olive oil
2 slices of bacon, diced
1 teaspoon caraway seeds
black pepper to taste
1 large stalk of celery
3 medium potatoes
|2 cups water (approximately)
2 cups low fat milk
salt to taste
1 Tbsp chopped fresh parsley
(or 1 teaspoon dried flakes)
1 teaspoon butter (optional)
instant potato flakes
Place about 1 Tbsp. olive oil in a large, heavy
soup pot over med. heat. Add diced bacon & cook, stirring occasionally until bacon starts to crisp. Meanwhile,
remove leek from water, washing away sand & mud & rinsing. Slice thinly. Wash, trim
& chop the celery.
When bacon is cooked through, drain well in a metal
strainer or colander. Add the balance of the olive oil to the pot. Add caraway seeds stir for a moment. Add celery, leek, black
pepper & bacon. Stir & sauté until veggies are limp.
Meanwhile, peel & cut potatoes into 1"
cubes. When veggies are limp, add potatoes & water. The water
should just barely cover the potatoes. If not, add a little more. Bring to a boil, then cover
& reduce heat to a bare simmer. Cook
for about 40 min., or until potatoes are thoroughly tender.
Add milk, & salt to taste. Add parsley & butter. Slowly heat, stirring from time to time, but do not boil or
it will curdle. Add some potato flakes little by little, waiting a
moment between each addition, to thicken slightly (or remove and puree some of
the cooked potato. Taste & readjust the salt. (If it's a little too salty,
add a bit more milk & potato flakes.) For those who like it hot, sprinkle each bowl with extra
black pepper just before serving.