Thursday, January 8, 2009

Potato Leek Soup with Roasted Corn

Perfect for a cold rainy winter day.

¼ lb bacon
5 leeks, whites only, diced
1 stalk celery, minced
6-8 small to medium sized Yukon Gold potatoes
5 cups chicken or vegetable broth
1 pint heavy cream or half and half
1 can corn
4 oz cheddar cheese
Salt and pepper

Pre-heat oven to 400oF. Line cookie pan with greased sheet of aluminum foil. Drain can of corn, spread out evenly on foil and bake for 20 minutes, stirring once half-way through

Cook bacon till crisp
Drain off all but 1-2 tablespoons of bacon grease, and sauté leeks and celery till translucent, ~15 minutes
Scrub potatoes, then dice to ¼- ½,” leaving skins on
Add broth, leek/celery mixture, potatoes and cream or half and half to 3-quart saucepan, bring to a boil, and simmer till potatoes are fork-tender, about 25-30 minutes
While still simmering, whisk in cheddar, stirring till melted
Using hand mixer, puree soup in pan till reaches desired consistency (I like mine chunky, so don’t blend it all the way)
Add corn
Salt/pepper to taste
Serve garnished with crumbled bacon and shredded cheese
Can be served in a bread bowl


KayzKreationz said...

This sounds really yummy. Will have to copy the recipe and try it. Love good soups, especially when it's cold outside.

Carolyne said...

I bet this soup is delicious. I like reading recipe blogs, so I'm sure I'll be a frequent visitor of your blog! :)