The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.
When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.
- 2 large leeks, about 1 1/2 pound
- 5 cups chicken stock
- 2 tablespoons unsalted butter
- 4 strips bacon, chopped
- 1 1/2 pounds Yukon Gold potatoes, diced
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon white pepper
- 2 tablespoons snipped chives
- Trim away the tough green portions of the leek .
- Cut the white part of the leek in half lengthwise.
- Rinse the leeks well under cold running water to remove any sand.
- Lay the halves flat side down, slice thinly crosswise and set aside.
- In a 6 quart pot over medium heat, melt the butter and add the bacon.
- Cook for 5 to 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, chicken stock, potatoes, salt and white pepper, and bring to a boil.
- Reduce the heat to a simmer and cook for approximately 30 minutes.
- When the potatoes begin falling apart, turn off the heat.
- Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
- Stir in the cream and adjust the seasoning, as needed.
- Ladle the soup into serving bowls.
- Garnish the top of each bowl with some of the snipped chives
- Serve immediately .