12 Creamy Potato Leek Soup

I have a fantasy football team this year.  I kind of wish that meant I had a team of studly, burly, guys to help me around the house...but no, just the one. (oooohh wife of the year points!)  

I am entering dangerous territory and I'm playing with my husband, some of his friends, and, for a change, their wives/girlfriends too.  When he and I go head to head, it gets pretty loud around the house.  Week 1 he beat me, hmph.  But I'm making my big come back...just wait. 

My team name is amazing.  Ready for it?

Team....  Here's my number, call me McGahee 

Get it?  Normally I wouldn't either... Willis McGahee used to play for the Ravens (hometown shout out, Go Baltimore!), hopefully I don't have to explain the song lyric to you...call me maybe.

I'm so proud of myself. 

During the draft we girls got to talking about Giuliana Rancic's new baby, drove the men crazy, he he.  Hey I thought it was a nice change of pace from the usual potty humor smack talk.  But that's just me.  

Football season means cold weather, which means hearty warm soups to keep things nice and cozy.  I love that this soup really isn't all that bad for you.  Veggies, low fat, no cream, but still full of savory flavors and a smooth, velvety texture, sounds like a winner to me.  

My sous chef there, Watson loves it when I cook, he gets all mellow and has to be in the middle of things.  

Or maybe it's just because I fed him bacon scraps.  

Top this soup off with some extra crumbled bacon and shredded cheddar cheese, for a loaded potato soup that everyone will be a fan of.  It's great with garlic bread too.

Potato Leek Soup

Ingredients:

4 baking potatoes, peeled and cut into pieces
3 leeks, cleaned and roughly chopped
3 slices of bacon
1 Tablespoon butter
1 teaspoon garlic
1 teaspoon salt
1 teaspoon pepper
2 26 oz. packages chicken stock

Directions:

1.  Peel and chop potatoes roughly.  Cut the ends off of the leeks and chop roughly, be sure to rinse the dirt out too!

2.  In a large pot heat the butter and bacon over medium-high heat.  Let the bacon brown a bit and then add in the leeks.  Cook until the leeks have softened and caramelized, stirring occasionally.  Then add in the potatoes and garlic.  Mix well.  Season with salt and pepper.

3,  Pour the chicken stock over the potatoes.  Cover the pot and let simmer until the potatoes are fork tender.  About 10-15 minutes.  Fish out the bacon strips, I pulled the cooked meat off and added it in and discarded the fatty bits...and maybe fed some to Watson.

4.  Turn the heat off and ladle the soup into a blender to puree, or if you have an immersion blender (I'm jealous!) and just go for it!  But I do it the old fashioned way :)  so fill your blender not quite all the way and blend until smooth.  Pour the pureed soup into a separate bowl and continue blending until everything is smooth.

5.  Taste the soup and re-season with salt and pepper to taste.

6.  Serve with warm, buttery, garlic bread and sprinkle with cheddar cheese.

7.  Enjoy!