Potato, Leek and Corn Soup
Potato, Leek and Corn Soup
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Potato, Leek and Corn Soup

Preparation
25 MIN
Cooking
35 MIN
Servings
4
Freezes
Partager

Ingredients

Soup

Topping

Preparation

Soup

  1. In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.
  2. Cover and simmer over low heat for about 25 minutes or until the potatoes are tender. Add the corn and cook for 2 minutes or until heated through. Season with salt and pepper.

Topping

  1. Meanwhile, in a skillet over medium-high heat, brown the bacon until crisp. Set aside on a paper towel-lined plate. Keep the melted fat in the skillet
  2. In the same skillet, soften the leek. Add the arugula and cook until just wilted.
  3. Pour the soup into bowls. Garnish with the bacon and the leek mixture.

Note

If they’re in season, you can substitute the arugula for dandelion greens.

Comments

  1. So many flavors,so many texters! It's unbelievable what are you going to feel from just one bowl of soup!

  2. Really beautiful hearty soup, and so easy to make

  3. delicious w~ or without bacon . i added a dollop of yogourt on top of topping yummy

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