This classic winter recipe was made recently by loyal market go-er and YYC Growers harvest box subscriber, Lindsay Mogden. Using her box bounty, with some other key local ingredients, she created a luscious soup and paired it with bread from Prairie Mill and a side salad with her own beet and cabbage sauerkraut (using more YYC produce!). We love that Lindsay was able to create a well-balanced meal featuring so much "local deliciousness"!
original recipe from “Kylee Cooks”
INgredients
4 slices bacon diced (*Lindsay fried up some extra bacon for garnishing- bacon and stock came from The Honest Meat Co.)
1/2 large onion thinly sliced, or 1 medium
2 leeks chopped finely (*Lindsay used one large leek)
2 cloves garlic minced
4 large potatoes peeled and sliced thinly
6 cups chicken stock enough to cover the potatoes about half an inch
1/2 cup half n half
INSTRUCTIONS
In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks. Cook until tender (about 5 minutes).
Add the garlic, cook a further 30 seconds.
Add the potatoes and broth, and bring to a boil.
Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
Either use a masher, an immersion blender, or a blender to roughly blend (you don't want puree it fully, chunks are good!)
Stir in the pepper and the half & half.
Devour.
