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Potato Leek Soup

Because everyone is talking about how cold it is outside, I will not be talking about how cold it is… though, it’s really freaking cold outside. Instead, I will write about my resolve to actually adhere to my resolutions this year. And while most of us find resolutions to be “I will not do [insert bad habit/activity here]” I want to have a positive spin on this year, and get back to the basic things that make me happy.

My number one resolution is to be more active in my kitchen. The past few months have been jam packed with scheduled events, parties, and non-stop work before closing out 2013. I found very little time for myself to be alone in the kitchen, which usually is a place of stress relief from the things I just mentioned. But no, meals were fast with little to no clean up because I was exhausted and didn’t want to put any energy into anything besides finishing work, walking my pup and finding my bed. So this year, I will be carving out time to make things. First on the list, chicken stock and bone broth. Currently, there is a bird thawing in my fridge, which means I will be working on it this weekend. I also want to do more baking, which freaks me out, because I’m scared of baking. But there is only one way to get over your fears, right? Nut butters and nut flours are also on my “back to the kitchen” list, and with three new cookbooks for Christmas, more things are being added as we speak.

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Now on to the soup. Soup is easy. Soup should be something you don’t have to think about until its done and ready to be served. This soup is no different. Six ingredients, chop two vegetables, and pour in broth. Heat. Puree. Serve. Done and Done.

Potato Leek Soup

Makes 6-8 servings

3-4 thick slices of nitrate free bacon

2 lbs of leeks, cleaned and roughly chopped

2 1/2 lbs of Yukon gold potatoes, peeled and cut in to 1/2″ chunks

1 qt of chicken or vegetable stock, preferable organic and low sodium

1 tsp paprika

Salt and pepper to taste

In a large dutch oven, brown the bacon over medium heat. Once done, remove and place on a paper towel to drain, then chop, save for a garnish. Place the leeks in the bacon fat and sauté for about 5 minutes. When leeks are soft, add the paprika and let cook together for about 1 minute. Add the potatoes and stock, making sure to cover the vegetables. If not, or if liquid cooks out, feel free to add some water, about 1/2 c at a time. Bring to a steady simmer, then turn the heat down to low and let cook until potatoes are tender and falling apart, about 30 minutes. Using a stick blend, puree the soup until smooth, or use a blender to puree in batches. Season to taste with salt and pepper. Serve with chopped bacon and a dash of paprika.


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