Potato Leek Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

12-15 russet potatoes (small/medium in size)

8 cups chicken stock

3/4 cup heavy cream

1 stick butter

5 garlic cloves (chopped fine)

3 large leeks (roughly chopped, ends removed)

1 tsp salt

1/2 tsp chilli flakes

1 bay leaf

green onions (for topping)

crumbled bacon (for topping)

Directions

Begin by peeling and cubing your potatoes into similar sized pieces. Set aside.

Chop your leeks, removing the ends, and rinse under cold water really well to remove any dirt or sand build up.

To a large pot, add your butter and once melted add your leeks and sauté on low/medium heat for 7-10 minutes, just until the leeks soften, stirring often.Tip: try not to brown the leeks, but rather slowly saute/cook them.

Add your garlic, chilli flakes, salt and bay leaf and saute on medium heat for 2 minutes and then add your potatoes.

Add 6 cups of chicken stock, or enough stock so that the potatoes are fully covered.

Cover and let simmer for 15-20 minutes or until the potatoes are fully cooked and you can easily stick a fork through them.

Remove from heat, take out your bay leaf and add your heavy cream.

Using an immersion blender begin to blend until smooth.

Add the remaining 2 cups of chicken stock or as needed to achieve your desired thickness/consistency for the soup.

Taste and adjust seasoning according.

Dish up and top with loads of green onions, bacon and fresh cracked pepper.