Maple Potato and Leek Soup with Bacon, Cheddar and Sour Cream

Mmmmmm.... Potato and Leek Soup! One of Greg's favourite meals, and the perfect thing to eat on a freezing cold day.  This a nice meal to eat few days before Christmas, after pushing your way through the crowds at the mall for a few last minute gifts.  I think that the maple is a nice little Canadian touch.. and a nice way to jazz up a very basic soup.




Soup Ingredients

-6 large Potatoes, sliced roughly (I like using Yukon Gold potatoes.. because they were created in GUELPH)
-2 Large Leeks, sliced
-1 Onion, sliced
-2 Cloves Garlic, chopped
-1 cup Cream (or milk)
-Herbs- rosemary and thyme, picked off the stem
-1/4 cup Real Maple Syrup





Garnish


-grated cheddar cheese
-bacon
-a generous spoon of sour cream












Method

Fry bacon in a pan until crispy.  Set the bacon aside to garnish soup with, and pour the bacon fat into a pot. Fry the leek, herbs, garlic, and onion in the fat until the onion gets translucent.  At this point, add the potatoes.  I don't often peel potatoes, and this soup is no exception.  I think that leaving the skins on in soups and mashed potatoes gives a nice "rustic" look, and the skin is very good for you! Just make sure that you wash them very well. After the potatoes are added to the pot, add enough water until everything is just covered.  Bring it to a boil, and then lower to a light simmer. Simmer until the potatoes are cooked, then blend mixture.  As you are blending, add the milk or cream.  Blend until the mixture is smooth.  Spoon soup into bowls and garnish with LOTS of bacon, cheddar, and sour cream! YUMMM!  This recipe makes TONS of soup, we have loads left over.. Looks like soup for lunch for the rest of the week!!