Judy's Potato Leek Soup

This potato leek soup with celery and onion is an easy meal. Garnish it with crumbled bacon for a colorful presentation.

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Ingredients:

• 6 potatoes, peeled and diced  
• 2-3 leeks, washed and chopped  
• 1 chopped onion  
• 1-2 stalks celery, sliced  
• 3/4 cup butter  
• 4 chicken bouillon cubes  
• 1 tbsp butter  
• 5 cups water  
• 3/4 tsp salt  
• 1/4 tsp thyme  
• a cup milk  
• 1/4 tsp white or apple cider vinegar  
• 6 strips bacon, cooked and crumbled  chives to taste

Method

Saute leeks, onion and celery in butter in Dutch oven, about 10 minutes. Stir in water, bouillon and potatoes, heat till boiling. Reduce heat and simmer till potatoes are tender, about 15-20 minutes. Strain, reserving broth, process all or part of the vegetables in food processor or blender. Return to pan, stir in thyme, salt, pepper, vinegar and milk simmer 5-10 minutes, sprinkle with bacon and serve.

Notes:

Number of servings:

Submitted By: evemarie3627009
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