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A lovely soup made with potato, carrot and leek. This soup also makes a great crockpot recipe. Simple to make but delicious!
1 lb red potatoes, scrubbed and chopped into 1″ pieces
4 carrots, peeled and chopped
3 medium leeks rinsed well and chopped
1 onion, chopped
1/2 a package of bacon, chopped
2 tbsp butter
64 oz of broth: chicken, beef or veggie (I use homemade turkey stock)
1/2 c heavy cream or coconut milk
salt to taste (about 1 tsp)
pepper to taste (about 1/2 tsp)
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the stock and bring to a boil. Add the rest of the veggie and a generous amount of salt and pepper. Reduce heat and simmer until the potatoes are tender. You can then either puree the soup or leave it chunky. Add the cream and adjust your seasonings. If you use a crockpot, cook on low setting for eight hours.
*I serve this soup for dinner with a nice crusty bread and a salad. Serves six people, with leftovers.