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Dinner, Lunch, Soups

Creamy Potato Leek and Bacon Soup

Another “cold-weather” recipe. This weekend, it was kinda cold and rainy here in Boston. No big deal — it is November, after all — but it did inspire me to make another cold weather meal. This is very creamy, even though it uses only milk, not cream. The trick is to use a combination of both mealy (ie. russetts) and waxy (red, yukon gold) potatoes. The russetts fall apart and lend their starch to the broth, versus the waxy that hold together. I even used a few purple potatoes in mine, just for contrast.
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