Welsh Leek and Potato Soup
This is perfect for St. Patrick's Day or any other cold day of the year. It will fill you up and keep you warm and satisfied.
At a glance
4 medium boiling potatoes
2 slices bacon
2 garlic clove, minced
2 tbsp. unsalted butter
4 medium leeks (halved lengthwise, sliced thin crosswise)
5 cups chicken broth
2 tbsp. snipped flat-leafed parsley
1/3 cup milk
Salt and freshly ground black pepper to taste
Peel potatoes and dice into 1/2-inch cubes. In a 4-quart saucepan fry bacon in butter until golden crisp; add garlic and cook over medium-low heat. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender. Stir in milk, parsley, and season with salt and pepper to taste and heat over medium heat, stirring occasionally, until hot.
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