Red Potato and Leek Soup

Name: Red Potato and Leek Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 slices bacon, diced; 1 tablespoon extra virgin olive oil; 1/4 cup unsalted butter; 3 leeks, thinly sliced (white and green parts); 9 red potatoes, halved and sliced very thinly; 32 ounces organic vegetable broth; 32 ounces water; 1 tablespoon coarse sea salt; 1 teaspoon white pepper; 1 pint half-and-half

Submitted by REALtorFOOD

"I made this when we were travelling in Ireland the summer of 2013, and the locals thought it was pretty tasty. Since then, it's become a family staple. On a cold rainy day it is perfect, and I serve it with a salad made with baby lettuces, drizzled with olive oil and balsamic and some crusty fresh bread chunks."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 8

ingredients

2 slices bacon, diced
1 tablespoon extra virgin olive oil
¹⁄₄ cup unsalted butter
3 leeks, thinly sliced (white and green parts)
9 red potatoes, halved and sliced very thinly
32 ounces organic vegetable broth
32 ounces water
1 tablespoon coarse sea salt
1 teaspoon white pepper
1 pint half-and-half

directions

in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
add butter and leeks and saute until they are soft.
add potatoes and saute 5 minutes, stirring frequently.
add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
when potatoes are soft and breaking apart, reduce heat and stir in half and half.
simmer 10 minutes and serve.