Farm-to-Table Market Recipe of the Week: Potato Leek and Bacon Soup

Farm-to-Table Market Recipe of the Week: Potato Leek and Bacon Soup

Serves: 6

Prep Time: 25 Minutes
Cook Time: 45 Minutes

Ingredients


4 slices bacon (Cabbage Hill)
2 large leeks (white part only, cleaned, thinly sliced) (Madura Farms)
1 medium onion (diced) (Madura Farms)
2 tablespoons butter
1 tablespoon olive oil (extra virgin)
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups potatoes (diced) (Madura Farms)
2 cups half-and-half (or whole milk)
1 tablespoon parsley (fresh chopped) (Cabbage Hill)

Directions

  • Salt to taste
  • Black pepper, to taste
  • Garnish: fresh chopped parsley (or thinly sliced green onion tops)
  • Directions
  • Gather the ingredients.
  • Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off.
  • Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes.
  • Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened.
  • Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally.
  • Stir in half-and-half or cream and heat through.
  • Add the chopped parsley and salt and pepper to taste.
  • Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.


Recipe & photo provided by John Jay Homestead Farmers Market 

Saturdays at 10:00am to 2:00pm
400 Jay Street, Katonah

914.232.5651
 
Support YOUR local farmers market!
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Submitted by New Fairfield, CT

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