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Potato leek soup originated in the Great Lakes area, where it is typically served on Christmas Eve. It is a warm, gooey soup that is full of robust flavors. In fact, potato leek soup is so popular that it is impossible to find this delicacy without making it yourself. Classic potato leek soup always has all of the luxuries of warm, winter-cooking wrapped in one; perhaps a little more caramelized onions, a dash of heavy cream, and a touch of butter for good measure. This soup is so popular today that you may find yourself eating it at your next family or tailgate party! There are many ways to make potato leek soup.

Although it can be made with a few relatively inexpensive ingredients, it is not unheard of to spend several dollars cooking from a great deal of quality ingredients. When it comes to making the soup, the best ingredient is definitely potato. Using a potato as the main ingredient eliminates any concerns over developing a difficult to chew texture. If you want to go the traditional route, then adding in chopped onions or garlic will be just fine. However, if you want to try something a little different or have decided to skip onions, feel free to add in bell pepper, mushrooms, or even olives.

In addition to the potatoes, any chopped vegetable will work. Be sure to get rid of all the skin before adding any chopped vegetables. Even a few sprigs of onion can make the potato leek soup too strong. The vegetables can be combined in a large bowl, layered with either breadcrumbs or newspaper, and then poured into the pot of soup. Season with salt and pepper to taste.

Another great ingredient for potato leek soup is chopped chives. These are available in many different types, but be sure to get ones with mild flavors. A mild flavored chive is best and will help cut down on the amount of salt that is added to the soup. Chopped chives will also help to thicken the dish without having to use heavy cream.

For those who are using a traditional pot of soup, they may want to consider using bacon. There are many ways to do this, but some are easier than others. One way to make sure the bacon is cooked properly is to simply sprinkle the bacon over the top of the potato leek soup when boiling. If using the traditional pot, be sure to remove the skin on the bacon before adding it to the soup. This should keep the skin from getting cooked when it is mixed in with the rest of the ingredients.

Although potato leeks look best when they are light green in color, you can cook them in other colors if you so desire. These additions give the potato leek soup an appealing appearance, but they are not necessary. Even orange and red leeks can be used if preferred. They will give the dish an attractive appearance, but are not necessary.

The potatoes and the heavy cream are combined together in a pan. Once the mixture begins to boil, add the chives and bacon mix to the mix. Allow the mixture to boil for about five minutes. Then it is a good idea to add the sweetened yogurt at this time.

Be sure to use the yogurt with light green starchy bits to ensure the most balance diet possible. In order to make potato leek soup the healthiest it can be, it is important to combine the Yukon gold potatoes with heavy cream and the bacon. This allows the fat content to be as low as possible without creating a diet that lacks in the vitamins and nutrients that we all need.

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