Last night, Raegan and I visisted the Triumph Brewery in New Hope for a late dinner. I was in the mood for a good beer, we both were looking for decent food. As I was ordering, I had noticed that they had a potato and leek soup on the menu. I promptly ordered that and a Virginia Ham sandwich along with their Oatmeal Cookie Stout; Raegan ordered a Caesar salad and some calimari. Needless to say, the stout was very drinkable, so much so, that Raegan even enjoyed it! As usual, our meals were excellent, and if I had more of an appetite, I would have been able to clean my plate.

As I was heading home today, I felt inspired to recreate the soup I had had lastnight. I have made previous attempts at this soup, but it was to no avail. I decided to not make a vegan friendly dish, but rather make it in the more traditional sense, below is what I came up with, and I believe it’s a pretty good rendition!

Potato and Leek Soup

Here’s what you’ll need:

• About 5 red potatoes peeled and thinly sliced
• About 3 or 4 leeks, cut just above the white area and then roughly cut into thin strips
• About 2 cups of chicken broth
• 4 strips of cooked bacon
• 5 chives, roughly chopped
• 2 Tbsp butter

Melt the butter in a 4 quart pot over meidum heat and add the leeks. Simmer for about 5 minutes or until they become soft. Add the potatoes and chives. Cut the bacon into little strips and place in the pot. Finally, add the chicken broth and simmer over medium low heat for about 45 minutes or until the potatoes are soft. Once the potatoes have finished cooking, remove the pot from the heat and blend the soup until smooth and creamy. Serve with a crusty bread.