Amazing Potato and Leek Soup
Ready In: 1 hr 5 mins
Serves: 6
Yields: 1 1/2 quarts
Ingredients
- 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 fresh thyme sprigs
- 2 tablespoons butter
- 2 slices bacon, chopped
- 1⁄2 cup dry white wine
- 5 cups chicken stock
- 1 -1 1⁄4 lb russet potato, diced
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1⁄2-3⁄4 cup heavy cream
- 2 tablespoons snipped chives
Directions
- Tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (If you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
- Halve the white part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add bacon. Cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
- Add the chopped leeks and cook until wilted, about 5 minutes.
- Add the wine and bring to a boil.
- Add the bouquet garni, chicken stock, potatoes, salt and white pepper and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
- Stir in the heavy cream and adjust the seasoning to taste, if necessary.
- Serve immediately with snipped chives over the top.
- Enjoy!
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