Green chile, potato, leek soup with bacon
This is not low fat, nor vegan!
1/2 lb bacon chopped
3large leeks, cleaned and chopped, or 5 medium sized leeks
5 medium potatoes, cubed
1 clove garlic crushed
1/4 c butter plus 1/4 cup for roux
1c half and half
Chicken stock, or 1/4 c better than bullion + water
Water, enough to bring the liquid more than half way up the pan
Shredded cheddar cheese for topping each bowl
1/2 c chopped green chile
1/4 c white wine
2t flour for roux
In a large stock pot, simmer bacon until browned. Remove bacon, and sautée leeks. Add potatoes, garlic, water, chicken stock, salt and pepper. Simmer for 20 minutes, or until potatoes are almost cooked through. Add green chili, white wine, bacon, butter, half and half. Simmer and stir until heated through. I thicken this with a little flour stirred into some extra melted butter to make a roux. Keep some extra milk or half and half on hand to thin if it becomes to thick. I also can use an immersion blender to thicken a small portion, keeping part of it chunky. Serve with great crusty French bread and white wine! Top with cheddar cheese and croutons. Happy cooking!
