Zoey’s Potato Leek Soup

1/4 pound bacon (cut into small pieces)
3 cloves garlic (minced)
2 medium yellow onions (diced)
2 bunches leeks (trimmed, washed and sliced)
3 bay leaves
1 tablespoon fresh thyme
4 potatoes (washed, diced)
2 1/2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste

Method:

In a heavy soup pot, render the bacon slowly until the bacon is crisp. Add the onions, leeks, garlic, bay leaves and thyme to the rendered bacon and cook until the onions are translucent, stirring often, about 5 minutes. Add the potatoes and cover with the chicken stock. Bring the soup to a boil and turn back to a simmer. Cook the soup about 30 to 40 minutes, stirring occasionally. Remove from the heat and finish with the cream. Season to taste with salt and black pepper and serve with crusty French bread.

Serves 8

Share This

Zoey’s Weather Station


ZOEY'S DELI & BAKERY
539 TEST DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-0005
OPEN:
MON - SUN 10:30 - 3:00pm

ZOEY'S DOUBLE HEX RESTAURANT
1568 DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-4600
LUNCH: 11am-5pm
DINNER: 5pm-9pm
Closed Tuesdays

Find us on Facebook