Meaty Potato Leek Soup The Best Recipes

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Meaty Potato Leek Soup

"This is a hearty model of a iciness classic, using smoked turkey legs or thighs."

Ingredients :

2 smoked turkey legs
2 (48 fluid ounce) cans chook broth
6 slices bacon, coarsely chopped
6 massive russet potatoes, coarsely chopped
3 massive leeks, sliced
1 teaspoon dried thyme leaves
salt and pepper to taste
1 cup heavy cream

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H35M

Place the turkey legs right into a huge soup pot, and pour in fowl inventory. Bring to a boil, reduce heat to medium-low, then simmer till the turkey meat starts offevolved to fall from the bones, 30 to forty five minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside.
Place the bacon into the soup pot over medium heat, and prepare dinner, stirring every now and then, till the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium warmness till smooth and wilted but no longer brown, approximately 5 mins, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce warmth, then simmer the aggregate until the potatoes are smooth, about 20 mins.
Pour the leek and potato combination into a blender, filling the pitcher no more than midway complete. Hold down the lid of the blender with a folded kitchen towel, and punctiliously begin the blender, using some quick pulses to get the soup shifting earlier than leaving it on to puree. Puree in batches until clean and pour into a clean pot. Alternately, you can use a stick blender and puree the soup proper inside the cooking pot.
Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with some pieces of bacon.

Notes :

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