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Bacon Baked Potato Soup

Chopped leeks are sautéed until tender in olive oil with garlic, salt and fresh ground black pepper. Baked potato pieces, chicken stock and heavy cream are added to sautéed leeks and simmered over low heat until heated through and flavors meld. Soup can be served as is or pureed to make a creamy soup. Serve soup in individual soup bowls and garnish with minced fresh chives, crumbled bacon and sour cream.

Ingredients -

3/4 cup chopped Leek, washed well and drained
4 Large Garlic Cloves, chopped coarse
Coarse Salt
Fresh Ground Black Pepper
1 tablespoon Olive Oil
1 (1/2 pound) Pre-Baked Russet Potato
2-1/2 cups Chicken Stock
3 tablespoons Heavy Cream
Grated Cheddar Cheese (optional)
1-1/2 tablespoons minced Fresh Chives
1 Bacon Slice, cooked crisp and crumbled
1-1/2 tablespoons Sour Cream

Preparation:

1. In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the olive oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes.

2. At this point you can also add some grated cheddar cheese into the soup if you like.

3. When serving, add a dollop of sour cream on top and in the center of the soup.

4. Garnish with bacon bits and chives.

Soup Making Tips -
Potatoes

	Potatoes are one of the most popular vegetables in the world. Potatoes vary in starch content and that is an important consideration when making potato soups. You need to consider the final dish and whether the soup will be creamy and thick or light. Baking (russet) potatoes have higher starch content than boiling (red or new) potatoes and break down when cooked. The result is the starch in the potato helps to thicken the soup stock or broth. This makes it a very popular choice for many soup recipes.

Soup Making Tips -
Simmering Soup

	When cooking your soup, never boil it. Simmering the soup from beginning to end will enhance its flavors, prevent overcooking and it will also prevent the ingredients from coming apart. If you are cooking at a high altitude — over 2,500 feet — you will likely need to lengthen the cooking time.

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