Creamy Potato Leek Soup II

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Step: 1

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

Step: 2

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Per Serving: 739 calories; protein 16.7g; carbohydrates 58.2g; fat 49.5g; cholesterol 109.1mg; sodium 1311.3mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.