Not Too Leeky Potato Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 lbs red potatoes
• 2 quarts water
• 1 leek
• 1 medium onion
• 3 slices bacon
• 1 cup celery
• 1/4 teaspoon ground nutmeg
• 1 teaspoon basil leaves
• 1 1/2 cups half-and-half
• 1/4 cup butter
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon tabasco sauce
• salt and pepper

Recipe

• 1 place water in a large pot, roughly cut (do not peel) potatoes into water. they don't have to be uniform in size.
• 2 cut leek, lengthwise into 4 strips then cut with scissors into 1/4 inch pieces into potatoes.
• 3 chop onion and celery into 1/4 inches pieces; add to potatoes.
• 4 sprinkle with a little salt.
• 5 put over medium heat and cover for half an hour.
• 6 fry bacon and let it cool, when cool crush into tiny pieces.
• 7 add spices and butter, stir and mash potatoes with a masher or immersion blender ( i prefer to see the skins so i use a masher).
• 8 add half and half, cheese, and bacon; stir. taste and adjust (salt and pepper).
• 9 return to heat and simmer uncovered for 15 minutes.
• 10 to freeze let the soup cool and pour into freezer safe containers and set in the freezer. i recommend quart sized tubs or pint sized zipper bags.
• 11 to reheat let the soup thaw over night in the refrigerator, there may still be small ice chunks, and reheat slowly on the stove with a little added water or in the microwave in a safe bowl. enjoy!