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Blake House Inn
Asheville, North Carolina
Country Garlic Potato and Leek Soup
In a heavy stockpot over medium heat, combine garlic and bacon and cook until bacon is crisp and garlic is light brown. Add leeks and cook until soft. Add chicken stock, being sure to scrape brown bits from bottom of pan. Add potatoes; cook until potatoes are very soft, approximately 30 minutes. Let mixture cool slightly and place a small amount at a time into a blender. Blend until smooth. Add sour cream, salt and pepper, and cayenne. Season to taste. Enjoy.
by Chef Andrew M. Loesch
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