Recipe by littleturtle
Good served either hot or chilled. A flavorful French classic (known to the Julia Child's fans as Potage Parmentier), commonly seen on the French dinner table between October and March. Look for leek that are slim and long (the fatter they are, the stronger and more bitter they taste).
- 1⁄4 lb bacon, diced
- 1 onion, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 2⁄3 lb leek, halved lengthwise (2 medium leeks)
- 4 potatoes, diced
- 1 garlic clove, minced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- pepper, to taste
- 1⁄4 cup dry white wine
- 3 cups chicken broth, seperated
- 1 pint half-and-half
Directions See How It's Made
- In a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes).
- Discard all but 2 tablespoons of the bacon drippings.
- Wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the white parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end).
- In a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking.
- Add the cream and remaining 2 cups chicken broth; heat to a simmer.
- Serve as is or blend in a blender until smooth.
- (Traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream).