I love to make soup year round. But when cooler/wetter weather arrives, there's nothing more comforting than a bowl of hot homemade soup. Potato and Leek is one of my favorite combinations. It's so full of flavor, and very economical to make.
Course Soup
Cuisine American
Keyword Potato and Leek Soup
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Ingredients
1largeleeks or 2 small ;about 1 pound
2bay leaves
20black peppercorns
4sprigs fresh thyme
2tablespoonsbutter
2strips baconchopped
1/2cupdry white wine
5cupschicken stock
1 to 1-1/4poundsrusset potatoesdiced into 1-inch cubes
1 1/2teaspoonssaltplus more if needed
3/4teaspoonwhite pepperplus more if needed
1/2 to 3/4cupcreme fraiche or heavy cream
2tablespoonssnipped chives
Instructions
Trim the green portion of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternatively, tie 2 leek leaves, the bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running 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 the bacon. Cook for about 5 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 reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, quickly puree the soup in a food processor or blender, letting it run for about 5 seconds. (Alternatively, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
Notes
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.Recipe source: Emeril Legasse