Creamy Potato Soup Recipe

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Winter is approaching and the weather is starting to get colder. What can be more inviting than a delicious bowl of hot creamy potato soup?

Creamy potato soup is one of my favorite soups to enjoy during the cold weather. Below is a fantastic recipe that I know you and your family are just going to love.

The key to making the best potato soup is using the right potatoes. I have tried several different kinds of potatoes for this recipe and I found that Yukon Gold potatoes give this soup the best flavor and texture. The Yukon Gold potatoes give this soup a subtle sweetness that I simply love.

INGREDIENTS:

- 3 Medium Yukon Gold Potatoes Peeled and Diced

- 5 - 6 Medium Leeks (White Part Only) Chopped

- 1/4 lb of bacon (About 5-6 Strips)

- 1/2 Tsp White Pepper

- Salt to Taste

- 4 Cups Chicken or Vegetable Stock

- 1 Cup of Heavy Cream

- 1 Cup of Buttermilk

- 3 Tablespoons Unsalted Butter

DIRECTIONS:

1) In a large pot or saucepan melt the butter over medium heat.

2) Add the leeks and a nice pinch of salt and cook for five minutes or so. Lower the heat and cook the leeks until they are tender. This should take approximately 20 minutes.

3) Add the potatoes and the stock and bring to a boil. Reduce the heat, cover and simmer until the potatoes are soft. This should take approximately 30 minutes.

4) While potatoes are cooking, pan fry the bacon on until crisp and set aside.

5) When potatoes have finished cooking, turn off the heat and puree the mixture with an immersion blender. If you don’t have an immersion blender (I highly recommend you get one, they are quite handy), then carefully pour mixture into a blender and blend until smooth.

6) Stir in cream, buttermilk and pepper. Taste and adjust seasonings if necessary.

7) Top the soup with crumbled bacon.

Enjoy!

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