Last week I ordered 1 potato and was delivered a 5-pound bag. There is only so much mashed potatoes anyone can eat so I had to create a new potato-centric recipe. .A time honored classic for any cold weather day, Potato Leek Soup.
1/2 lb. bacon, finely diced
2 leeks, sliced and washed well
6 small potatoes, peeled and diced (or 4 large)
1/2 tea. salt
1/2 tea. fresh cracked pepper
1/8 tea. red pepper flakes
2 garlic cloves, smashed
1/4 tea. thyme
5 cups chicken broth
In a large casserole or stew pot, cook bacon slowly until fully cooked but do not burn until crispy. Add sliced leeks to bacon and sauté for 3 minutes. Then add peeled diced potato and cook with bacon leek mixture for 3 minutes.
Add the remining ingredients salt, pepper, red pepper flakes, garlic, thyme and chicken broth.
Simmer at a slow boil until potatoes are cooked through and begin to fall apart. Use a potato masher to breakdown the potatoes to the soup chunky level to suit your taste.
Serve with a floating strip of cooked bacon or dollop of sour cream or small drizzle of a peppery olive oil or pat of butter