Tuesday, June 18 2013, 11:48 AM MDT
Leek, Bacon, and Klondike Rose Potato Soup
As Aired On January 25, 2013
Recipe courtesy Chef Bryan Woolley
6 bacon strips
3 garlic cloves, minced
2 leeks, thoroughly cleaned and chopped
4-5 Klondike rose potatoes, diced
6 cups chicken stock
1 cup heavy cream
Salt and pepper to taste
1.) Cook bacon in a large sauce pan.
2.) If desired, drain all but 1 tbsp of the bacon grease out of the pan.
3.) Add the chopped leeks, garlic and potatoes. Saut for about 5 minutes.
4.) Add the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes or until potatoes and leeks are tender.
5.) Blend half of the soup in blender and add it back to the soup.
6.) Finish off by adding the heavy cream.
7.) Top with smokey croutons (recipe below) and freshly chopped parsley.
6 bread sliced cut into small crouton squares
Salt and pepper
1.) Add the slice croutons to a large bowl and drizzle with olive oil. Toss to coat.
2.) Sprinkle with smoked paprika, salt and pepper.
3.) Spread onto a baking sheet and into a 400 degree oven until they are golden brown.
4.) Move from the oven and serve with your favorite soups or salad.
(Copyright 2013 Sinclair Broadcasting Group.)