Meaty Potato Leek Soup

This is a hearty version of a winter classic, using smoked turkey legs or thighs.

Step: 1

Place the turkey legs into a large soup pot, and pour in chicken stock. Bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside.

Step: 2

Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.

Step: 3

Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Step: 4

Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.

Per Serving: 398 calories; protein 18.3g; carbohydrates 40.6g; fat 18.2g; cholesterol 74.7mg; sodium 1656.3mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.