Baked Potato and Leek Soup

Baked Potato and Leek Soup

Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wrap potatoes in foil and bake in the oven for 45-60 minutes until potatoes are fork tender. Remove from oven and set aside.
  3. Cut the bacon into thin strips and cook on medium heat in a large skillet until crisp. Remove and drain fat from bacon. Set aside.
  4. In a large stock pot or dutch oven, heat butter and chopped leaks over medium heat for about 5 minutes until leeks have softened.
  5. Add the flour to the leeks and butter. Stir well to combine. Cook until the butter, leeks and flour are well incorporated for about 1 minute.
  6. Pour in the chicken broth, milk and beer - whisking well. Cook over medium heat until bubbly and thickened, stirring frequently for about 15 minutes. Add chopped chives, basil, oregano and thyme.
  7. Scoop out the baked potato from the skins and add to the pot. You can mash with a potato masher to achieve the desired chunkiness.
  8. Add half of your cooked bacon to the pot (reserve some bacon for garnish) and stir in 1/2 cup of sour cream and cheddar cheese until melted.
  9. Season with salt and pepper to taste. (if your soup is too thick, add additional milk)
  10. Serve immediately and top with bacon, chives and a dollop of sour cream.
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Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach
Roasted Bell Pepper Chicken with Spinach
Ingredients
Servings:
Instructions
  1. Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
  2. In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
  3. Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
  4. Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
  5. Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
  6. Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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