Fall always puts me in the mood for soup, nothing better on a chilly day!
serves 4
2 large leeks or 3 small thinly sliced white and light green sections
1 small red onion chopped
1/2 tbsp minced garlic
2 medium red potatoes with the skin on sliced in bite size pieces
1 tbsp olive oil
1 pint vegetable broth or a mix of veggie broth and water
pepper to taste
1/2 tsp fennel thyme salt (to make your own use 1 part salt to 1 part herbs)
6 pieces crispy cooked bacon
4 tbsp chopped basil
In a heavy pan on the stove heat the olive oil till warm but not smoking, add the garlic and saute a few minutes till fragrant. Add the red onion and saute until the onion is soft; add the leeks and saute. Once the leaks are beginning to soften add the red potatoes, season with salt mixture and pepper. Saute till potatoes just begin to soften and add the vegetable broth. Broth should just cover the vegetable mixture, cook at a simmer till the potatoes are soft. Remove from heat and add the milk. Serve immediately in bowls, top with 1 1/2 pieces bacon and 1 tbsp basil on each. I use kitchen sheers to cut the bacon and basil. Enjoy!
