Potato and Leek Soup

I love soup and when Winter gets close I am a Pressure Canning Fool. This soup is special as you know we can not Pressure Can Soup with any dairy so I took it out but added some flavor by replacing it with bacon and garlic. This is Heavenly !

This recipe will make approximately 6 half pints. I do make larger quantities to be able to Pressure Can and have through out the season. Here is a link to my Canning Site.
 
 Potato Leek Soup

5 strips of bacon chopped

4 whole garlic cloves chopped

12 large russet potatoes

6 large leeks sliced into thin rings

12 cups of chicken stock

Chop you bacon into small bite size pieces and fry them in the stock pot. This is going to give you a nice caramel-y greasy coat on the bottom of your pot.









When the bacon is half cooked add you chopped garlic and turn it down to low. You want to just brown the garlic and crispy the bacon.







 

While this is cooking cleaning your leeks they hide a lot of dirt in the crevices. Peel back the first and second layer of skin you will see it.




Now chop the leeks into rings.

Now add the sliced leeks to the bacon bit and brown everything up slightly.
Doing this makes my soups have a hearty and roasted taste with out added seasoning's.

Now let us talk potato you can peel or no peel. I peeled this lot of potatoes because I made Potato skin chips for a New Year's eve party. When you are peeling and chopping the potatoes keep them in a bowl of cool water this will prevent them from turning brown.

Pour your chicken stock into-the pot and add the chopped potatoes. Let everything simmer on medium for about an hour. Check on the pot about every 15 minutes stir things up.








Once the hour is up take a tool and mush your potatoes. I always leave a few chunks in my soup I love the feel of food.
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This Potato and Leek Soup is so delicious and with no dairy it can be pressure canned.

 

Potato and Kielbasa Soup

Potato with Kielbasa Soup is heaven in a bowl. Just the topic of rain in the forecast makes me think soup. Potato and kielbasa soup !

Last night at 4:30 am I shot out of bed ran to the freezer and took out all the chicken bones and fix-in's to make chicken stock today.







 Pondering the way to get back to sleep I ran back to the freezer and grabbed the already frozen chicken broth and a kielbasa sausage out of the other freezer.


I truly love all potato based soup's but as you know I am always looking for something new.
In my mind I thought oh what a great idea I have left over baby potatoes and the kielbasa so why not potato and kielbasa soup. As if it was never done. Really Lani? Better yet roasted!
I love to roasted veggies prior to adding it to the soup this too has been done forever and it just adds that old time taste like grams made. Helps makes the taste go one step further.

Let us get started

Ingredients

• 10 baby potatoes chopped
  1 russet potato peeled and chopped
  2  tablespoons of flour if needed to thicken
  1  -  14oz kielbasa sausage chopped
  2 quarts chicken broth
  1 -2 garlic cloves finely chopped
  1 onion chopped
• 2 tablespoons of canola oil

Prep

Pour your chicken stock into a large stock pot and add the potatoes (reserve two cups of them chopped bite size) and let it simmer for a least one hour.

You want to be able to mash the potatoes to thicken the soup.

*If everything else is in the pot it becomes a chore to try to avoid mushing the onions and sausage. 

While this is cooking make the rest of the ingredients.





In a skillet but a tablespoon of canola oil and fry up your chopped onions about 3 minutes prior to them being ready pop in the chopped garlic.




The reason for this is the garlic cooks so quickly and you do not want to burn it.







Once this is roasted toss the onions and garlic into your stock pot.  Making sure the potatoes are done and mushed.




In the same pan you used for the onions now put the chopped kielbasa and brown it well.

Remember you are looking for the roasted taste in your soup. Once the kielbasa is done toss this into the stock pot.

Add the 2 cups of reserved chopped potato's. Let this all simmer on low for another hour.






I simmer all my soup to get all the flavor gather together. Many soup take under an hour mine a lot longer so all the ingredients can get acquainted. There is many a time when I will let my soup sit overnight then warm it up the next morning to get a taste.

Well almost everything is better then next day!

Love this season so soupy.

Don't for get to try making some homemade bread here is a link.  See mine next to the soup.

Potato Soup

Yup just plain ole' potato soup. This potato soup recipe is so darn good and easy to make.
I realized today that I have put up some great potato soups but never just plain. When it comes to this potato soup there is no room for sissy fat counting non dairy eater's. This is a full body full of fat Potato Soup Recipe.






This potato soup is super simple and it just sits all day while getting all the flavor of each ingredient together to create this thick delicious soup.

Ingredients

5 pound bag of potato medley  / any potato's will do.
2 strips of bacon chopped
half onion finely chopped
2 garlic clove's finely chopped
1 cup milk
1/2 cup heavy cream
salt and pepper to taste
3 cups chicken stock or more if needed

















 I take my bacon and chop it into bite size pieces then fry up the bacon -  add the onion and cook until lightly brown - add your chopped garlic (the last few minutes of your saute) brown the garlic.

I keep the skin on my potato because I love rustic and the most vitamin's are in the skin. Personal choice . Peel or no peel same recipe. My mama made the best potato soup that is where this one comes from.

























Once all the chopped ingredients are browned nicely add your liquid and potato's. Let this simmer for two hours then take a potato masher and mash the potato's.

I use the masher because it still leaves chunks. If you like bigger chunks take some of the chopped potato out then return it to your pot when you are done mashing.







 


Wa-la big and small chunks. This soup can simmer all day,  yes all day. The longer the better. Remember this soup thickens up magically over night. If you think it needs to be thicker wait a day you will be pleasantly surprised. Enjoy

For a recipe that you can Pressure can go here Potato and Leek Soup No Dairy for Pressure Canning or just non-dairy! xoxo