Meaty Potato Leek Soup
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
44
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 fluid ounce
Chicken Broth (cans)3 large
Leek (sliced)1 tsp
Thyme Leaves (dried)1
Salt1 cup
Heavy CreamDirections:
1
Place the turkey legs into a large soup pot, and pour in chicken stock
2
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
3
Remove the turkey legs, then drain and reserve the broth
4
Separate the turkey meat from the bones and tendons, and set aside
5
Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes
6
Remove the bacon pieces and drain on paper towels; set the bacon aside
7
Reserve about 2 tablespoons of bacon drippings in the pot
8
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
9
Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes
10
Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full
11
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
12
Puree in batches until smooth and pour into a clean pot
13
Alternately, you can use a stick blender and puree the soup right in the cooking pot
14
Mix in the cream, then stir in the reserved turkey meat
15
Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon