4 large potatoes (or the equivalent), peeled & diced (I use Russet)
2 tbsp. bacon fat
2 tbsp. ghee (I use this)
2 leeks diced (tender parts only)
3 cups stock
1/2 to 1 cup whole milk or cream, try to find a good local source
Sea salt & pepper to taste
1. Cook Leeks: In a medium-sized saucepan over medium heat, sauté leeks in the bacon fat and ghee. Stir occasionally. In the meantime, peel and dice your potatoes.
2. Add potatoes: Add potatoes as you get them chopped and stir to mix. Raise heat, add stock, and bring to a boil, then simmer over low heat. ***If you want a thick soup, start out adding only 2 cups stock*** Cook until potatoes are tender, about ten to 15 minutes.
3. Finish: Using a potato masher, rough "mash" the potatoes. You are really just trying to break the larger pieces into smaller pieces. You will have a chunky soup at the end of the mashing process. Add the milk and season with salt & pepper. *** If you want a thinner consistency, add a bit more stock/ water at this point*** Bring back to a low boil, then reduce heat simmer on low until ready to serve.
This soup is amazing. So simple and so filling with a really wonderful flavor. Try garnishing with cheese, reserved leeks, crushed bacon, sour cream, etc. This makes enough for about 4 to 8 people, depending on the size of your bowls. Total time is about 20 to 30 minutes, probably closer to 20. You'll be spending a little time there peeling and chopping potatoes and leeks.
You could easily double this recipe and freeze for future use. I have read that the potatoes may change a bit in texture (not a huge deal since they are mostly mashed in this) and that cream-based soups may separate a bit during freezing, so just keep that in mind when thawing and re-heating. It never lasts long enough at our house to freeze!
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