Pittsburgh winter’s are great for warm soups, and this week I planned on making a potato and leek soup. But there is no way I could cook and make room for the leftover soup in the fridge that would result. Despite the fact I had all the raw ingredients for it, I decided to take a slightly different approach.
Loaded Baked Potato and Leek Soup
2 small leeks
3-5 fresh potatoes diced in 1/2 in cubes
5 slices of bacon
3 cups water
salt and pepper
about 2 cups of mashed potatoes (leftovers)
1/2 cup of minced onion and green pepper (leftover toppings from pizza night)
Start by browning the bacon to render the bacon grease. Extract the cooked bacon, but save for use later. In the bacon grease, toss the fresh potatoes until they are coated and distribute the flavor across them. Once coated, season with salt and pepper. After about a minute of letting the potatoes soak up the seasoning and bacon, add 3 cups of water. Add the leftover mashed potatoes and simmer for about 20 minutes stirring occasionally.
After the bacon has cooled, chop or break the bacon into small pieces. Stir half the bacon into the soup and use the other half of the bacon along with the minced fresh onion and green pepper as a garnish when served.
In the spirit of “mashed potatoes,” here’s a link to my favorite mashup musical artist: http://djearworm.com/