BLOGical Thoughts Soups

Dutch Oven Potato Leek Soup

Coals on the lid of the dutch oven are not required for this recipe. We will be using it as a cooking pot.

If you are using the bacon with this recipe, cook it in the Dutch oven until it is crisp.

Melt the butter in the oven and add the onion and leek. Cook until they are limp.

Add the chicken broth and the diced potatoes. Bring to a boil. Lower heat and simmer for 25 minutes.

Remove from heat and mash up the potatoes, leaving some lumps. Add the milk and a bit more butter. Salt and pepper to taste.

This soup goes great with saltine crackers.