Fall has officially fallen. And with that comes a number of things...the crunch of fallen leaves under your shoes. The smell of apple pie baking in the oven. Pumpkin spice lattes. Apple cider donuts. Jack-o-lanterns. Haunted hay rides. And one of my favorites, soup!
List of any number of comfort foods and I may always pick soup. I love the incredible options and variations you can make. There is nothing better than being able to come home after a long day at work, walking home in the crisp autumn air, putting on my slippers and cuddling with a blanket over my lap as I enjoy a nice hot bowl of soup.
I am slightly worried that I no longer have a Vitamix at my disposal (I left the one I purchased at my parents as payment for them allowing me to live in their home rent free after moving home from NYC). I do have a NutriBullet, but I am not completely confident in its abilities. The Vitamix can do no wrong when it comes to making soups. We shall see how I manage. Perhaps I will just have to make all of my recipes at my parents' house? Or find a way to convince Vitamix to give SMAK a unit to review for the blog...hint, hint...
Potato leek soup is a very common soup variation. What I love about this recipe is the addition of cayenne pepper and chopped bacon. Let's face it, you can't go wrong with bacon and a little bit of spice.
Tomorrow we are back to our weekly favorites!
Potato Leek Soup
3 leeks, sliced just into the green tops 3 lbs of potatoes, chopped, skin on 8 cups chicken broth salt and freshly ground black pepper, to taste cayenne pepper, to taste bacon, cooked and crumbled
- Sauté leeks in butter for 8 minutes.
- Cover with potatoes and chicken broth, bring to boil.
- Simmer for 20 min or until potatoes are tender.
- Add salt and freshly ground black pepper.
- In small batches put in Vitamix, or blender, and purée.
- Return to pot on stove top.
- Spoon into bowls and top with cayenne pepper and chopped bacon. Serve with bread.