- 1 leek (the white part only), cut in half and washed then diced.
- 2 - 3 slices of bacon, diced.
- 1 tin of chicken broth.
- 2-3 large potatoes, peeled and diced.(enough for 5 cups diced)
- 1 cup rich whole milk, cream, or canned milk.
- 1 teaspoon dried dill weed, or 1 tablespoon fresh dill weed chopped.
- 1 clove minced garlic.*optional
- Salt and Pepper to taste. (I don't usually add salt. I find the sodium enough from the bacon)
- water to just barely cover the potatoes as they cook with the stock.
- A tiny bit of oil for frying.
- sour cream*optional
Directions:
- Heat up your skillet and add a tiny bit of oil to start frying your diced bacon. (If you have a nonstick skillet, you can skip the oil, and just fry the bacon in the skillet.) Fry the bacon until nice and starting to crisp. Remove the bacon from the pan, reserving or leaving the fat from the bacon in the pan. Place the bacon in a bowl and set aside.
- Add about half of your diced potato into the bacon fat. Fry the potato on medium heat until it just starts to brown, then remove the potato from the skillet and set aside in the bowl with the bacon.
- Add the leek (or onion) into the remaining bacon fat (add some oil if not enough remains) and give it a quick fry up to the point that it is just starting to turn translucent. Remove the pan from the heat, and place the leek into the bowl with the bacon and fried potato.
- Place a medium large saucepan onto the heat and add the uncooked portion of the potatoes to the pot with the chicken stock, and just enough water to barely cover. Allow to cook until tender. Mash the potatoes that were just boiled into the stock.
- Add the bacon, leek and potato that had been set aside into the stock potato mixture.
- Add the cream, rich whole milk, or canned milk.
- Add the dill, ground black pepper, minced garlic (if using), and adjust salt if needed.
- Allow to simmer on low for about 10 to 15 minutes to allow the flavours to blend, and to allow the diced fried potatoes to finish cooking through.
- Serve in large bowls with a spoonful of sour cream (or creme' fresh) on top to stir into the soup when eaten, if desired.
- Enjoy!
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