Chicken Potato Soup (With Leeks and Bacon, Oh My!)
Yo ho ho, it’s soup season, and this little ditty will knock your socks off.
Chicken and Potato Soup with Bacon
Prep and cook time: 45 minutes
2 tablespoons butter
1 teaspoon garlic, minced
1 white onion , chopped
6 bacon slices, sliced
2 leeks , washed and sliced
2 tablespoons all purpose flour
4 cups chicken broth
1 pound new potatoes, chopped into 1/2 inch dice
2 boneless, skinless chicken breasts, cut into cubes
4 tablespoons cream
coarse salt and freshly ground pepper, to taste
1/4 cup Italian parsley, chopped
1. Melt the butter in a large stock pot over medium heat. Add the garlic and onion and cook, stirring for 3-4 minutes until slightly softened. Add bacon and leeks and cook for another 5-7 minutes, stirring. (I’m not a fan of soggy bacon in soups, so I usually cook the bacon for at least 5 minutes before adding the leeks and then continue to cook for an additional 5-7 minutes.)
2. In a bowl, mix the flour with enough of the broth to make a smooth paste and stir it into the pan. Cook, stirring for 2 minutes. Pour in the remaining broth, then add the potatoes and chicken. Season well with salt and pepper. Bring to a boil, lower the heat and simmer for 25 minutes until the chicken and potatoes are tender and cooked through.
3. Stir in the cream and cook another 2 minutes, then remove from the heat and ladle into bowls. Garnish with parsley.
Delicious, you all. DELICIOUS.