Bacon, Leek, and Potato Soup

Are you very adventurous when it comes to trying new things? More specifically, trying new foods? 

I love sampling new foods and I'm blessed to have a husband and kids that don't mind to, either.

I remember traveling to Europe as a teen and while my friends played it safe (and boring) with their tomato/cheese pizzas and chicken with french fries, I loved requesting something random off the menu and being surprised and delighted with what was placed before me. Honestly, I can remember only one time in my life when I was not able to at least choke down a new food. And I've been pleasantly surprised several times when trying something that I thought I wouldn't like and finding that I actually enjoyed it. Moral of the story: Be adventurous!

There aren't really too many fruits and vegetables that our ordinary grocery store carries that I haven't tried at some point. The other day I was shopping and noticed quite a few leeks on display. Though I have attempted to grow them in my garden (failure due to neglect...) I couldn't think of a time that I had actually ever cooked with them, so of course I threw them in the cart. Then, I threw them in the crisper drawer of the fridge where they languished for at least a week. Finally, knowing that if I didn't act soon I would be cleaning rotten leek out of the fridge, I set off to find a recipe for them. 

Seems that the most popular thing to use them for is in soup with potatoes, which sounded great to me. I mean, it's pretty hard to mess up potato soup, so I figured that's a safe choice.

I found a great recipe at Allrecipes that sounded simple so I set to work. Chopped some bacon, leeks, and potatoes and was on my way. I am pleased to report that everyone loved this soup and I am definitely making it again. I prepped most of the ingredients earlier in the day so when it came time to actually assemble the soup it came together in about 20 minutes. I didn't exactly follow the recipe, so here is my modified version:

Creamy Bacon, Leek, and Potato Soup

5 Yukon Gold potatoes, diced 

1/2 lb bacon, in 1" pieces

5 cups chicken stock, or enough to cover your potatoes

3 leeks, cleaned and chopped fairly small

1/2 cup heavy cream

1/4 cup potato flour (optional)

salt and pepper to taste

Cook the bacon to your desired crispiness. Drain most of the fat, reserving 1-2 tablespoons in the pan. Add the leeks and saute for about 10 minutes. Meanwhile, cook the potatoes in the chicken stock until tender. Once the potatoes are done, add the sauteed leeks, bacon, and cream and heat through, seasoning with salt and pepper. If the soup is too thin, add potato flour until it reaches your desired thickness. Serve hot. Especially good with homemade bread and butter!

I'll be linking up to Tuesdays at the Table over at A Quilter's Table. I see that Debbie has a tasty looking salad recipe to share this morning, so please stop by and check it out!