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.