Country Garlic Potato and Leek Soup
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INGREDIENTS 20 cloves garlic, peeled and diced
6 strips high-quality bacon
2 medium leeks, white part only, roughly chopped
3 medium potatoes, peeled and diced
1 quart chicken stock
3/4 cup sour cream
Dash cayenne pepper
Salt and freshly ground black pepper, to tasteIn a heavy stockpot over medium heat, combine garlic and bacon and cook until bacon is crisp and garlic is a light brown. Add leeks and cook until soft. Add chicken stock, being sure to scrape brown bits from bottom of pan. Add potatoes; cook until potatoes are very soft, approximately 30 minutes.
Let mixture cool slightly and place a small amount at a time into a blender. Blend until smooth. Add sour cream, salt, black pepper, and cayenne pepper. Season to taste.
NOTE: - We like chunks of potato in our potato soup, so when preparing this recipe, I only blend half of the soup, to thicken it up, and leave some chunks of potatoes in the soup. We love garlic, but you can reduce some of it if you prefer, but you want to taste the garlic.