Fall-The most wonderful time of the year? ( Potato, Bacon, and Leek Soup)
Wow! It feels like this year is running by so fast that my head is spinning. I guess it’s like that when you have a massive brood that you home school (four kiddos, five including the dog) under the age of 7. Time waits for no man and being the sentimental person that I am, I feel it right in the heart! The milestones that I have constantly going on around me seems to put me in a dewy-eyed state more than I would like to admit, but alas that too is the beauty of raising children. A tooth missing here and a new word there, its hard to document all the things you cherish and want to recall later. I know, I know, you cant have the highs without the lows and although I wouldn’t call milestones a low, man oh man I sure wish time would slow down!
Never-the-less I think THIS is one of my favorite times of the year. The crisp breeze wafting through the air, the breath-taking beauty of the changing leaves, the scattered wild flowers, and the ability to turn my oven on again. I love to make homemade bread daily alongside corresponding meals but, when the weather is hot I opt for making stove top delicacies as opposed to cranking up the heat. With windows wide open and a light sweater I can get back to making the soups and fare I adore, and that my family adores too.
Just being a few days into the Autumnal Equinox, I couldn’t resist making one of my daughters most requested soups, Potato and Bacon. I get this request no matter the season; I oblige from time to time but for traditions sake, I try and keep it for the cooler weather for nostalgic purposes.
This recipe is simple, delicious, and thanks to my new Instantpot, (why did I wait so long?) it is quick too! Not to mention that I finally get to use the potatoes that I grew in my garden this year. I have been keeping them safe in the basement where it is cool and thankfully they have not sprouted yet. The children helped plant and sow, and couldn’t wait for the chance to eat the rewards of a long process.
This recipe is a spin on one of my favorite cookbooks that was gifted to me from my mother-in law called The Enchanted Broccoli Forest… and other timeless delicacies by Mollie Katzen. I love this book for the simple reason that it was given as a gift, but I also love the illustrations and the classic recipes. Anytime I feel stuck in a rut when it comes to food idea’s (especially around dinner time) I grab this book in a pinch.
Potato-Leek and Bacon Soup
Ingredients
- 3 Fist sized potatoes
- 3 Cups Cleaned,Chopped leeks
- 1 Stalk Celery,Chopped
- 1 Large Carrot
- 4 Tbsp Butter
- 3/4 tsp Salt
- 1/2 cup stock or water I like to use homemade stock
- 3 Cups Milk
- Optional Snippets of fresh herbs
- Gorund Black Pepper to taste
Instructions
- Chop bacon and fry in a frying pan until oil is rendered. Set aside. Scrub the potatoes, and cut them into 1- inch chunks. Place them in a saucepan with the leeks,celery, carrots and butter. Add salt. Cook the vegetables , stirring over medium heat, until the butter is melted and all the particles are coated( 5min).
- Add the stock or water, bring to a boil, then cover, and reduce the heat to a simmer. Coat until the potatoes are soft(20-30 min). Check the moisture level occasionally, You may need to add a little extra stock or water if it gets too low.
- When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk( I use an immersion blender but you could also use a standard blender or food processor). Make sure the mixture is utterly smooth. retuen it to the saucepan.
- Add optional herbs( or not). Grind in some black pepper to your taste.
- Serve right away
