A relatively light and healthy potato and leek soup. Choose from a variety of toppings to jazz it up a bit.
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The toppings – One guess as to what my favorite topping is – bacon! A little bacon and Romano is a great finish to this soup. However, for a vegetarian version Romano or Feta and fresh onion works great as well.
Soup variations – Do you have a soup that is a “base” for a variety of other soups? For me, this one is it. As you can see from the recipe, 8 cups of potatoes make a lot of soup. That allows us to have two different soups in one week if we want, with only a few changes. Here are a couple of changes you can make to any leftovers – if you choose:
Suggested sides – Our favorite side is buttermilk cornbread. We also like chips or crackers, like wonton crackers. If we’re eating the southwestern version, flour or corn tortillas work great.
Recipe author: MJ of MJ's Kitchen