The beauty of this soup, in addition to the leek and bacon flavor, is its make- ahead option. Prepare it in advance of any Christmas celebration.
15 cloves garlic, peeled
1 / 2 tsp. olive oil
6 slices bacon
4 medium leeks, sliced
February 1914-oz. cans reduced-sodium chicken broth
1-1/2 cups water
2 pounds round red potatoes, peeled and chopped
1 / 2 c. tea. salt
1 / 4 c. tea. ground black pepper
Water (optional)
1 / 2 cup sour cream (optional)
1 recipe Roasted Christmas Balls and Stars, the onion-Grape Marmalade
chopped chives (optional)
Directions
1. Preheat oven to 425 degrees F. Place the garlic and cream bowl, drizzle with olive oil. Cover with foil. cloves Bake for 25-35 minutes or until soft feel pressured by.
2. Meanwhile, Dutch oven cook bacon over medium heat until crisp drain on paper towels. Crumble the bacon and reserve.
3. Cook leeks in bacon drippings about 5 minutes or until tender but not brown. Add broth, water, potatoes, salt and pepper. Bring to a boil, reduce heat. Simmer, uncovered, 10 to 12 minutes. Add the garlic.
4. In a food processor or blender, pour half the soup mixture. Cover and blend until smooth. Repeat with remaining soup.
5. Return to soup pot. Add bacon. Heat through. Dilute with water to desired consistency. Pour into bowls. Garnish with sour cream. Float toast stars. Sprinkle with chives. Makes 8 (1 cup) servings.
Make-Ahead Tip
Three days before preparing the soup is controlled by stage 5, the omission of the crumbled bacon. Cover, refrigerate. Two hours before serving, transfer the pan, heat over low heat for 10-15 minutes or until it boils, stirring occasionally. Keep warm in a slow cooker set to move warm.To serving, stir in bacon.
Test Kitchen Tip
An immersion blender is a handy tool to have for the soup mixture in a blender without transferring.
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