Potato Leek Soup

In my Fall trend of making warm comfort foods, I have included this winner.  It has all the fall comfort essentials: warm, filling, and creamy!  It may also be the embodiment of ‘unhealthy’, containing cream, bacon, and starchy potatoes.  I guess when it comes to unhealthy- go big or go home?!

Potato Leek Soup has few ingredients, and yet it is so easy to mess up.  It can easily be too bland, or have too thin a consistency.  I start the base off with bacon, rendering the grease and then cooking the leeks in it, to absorb all of the bacon flavour.  I deglaze the pan with wine and cook it down, then let the potatoes cook and the flavours meld.  I put the herbs/spices in cheesecloth [Or these adorable cheesecloth packages my husband bought me that are unnecessary but so cute and convenient!] and then remove them before serving so the flavour is extracted without sacrificing the desired consistency.

I like to puree soups using an immersion blender for convenience’s sake, but you will obtain a smoother consistency using the blender.  You can decide how important that is to you!

Potato Leek Soup
Adapted from Emeril Lagasse

2 large leeks
2 bay leaves
handful of black peppercorns
4 sprigs of fresh thyme
2 Tbsp butter
1/4 lb bacon, chopped
1/2 cup dry white wine
5 cups chicken broth
1 1/4 pounds of yukon gold or russet potatoes, diced (about 3-4 potatoes)
salt and pepper, to taste
3/4 cup heavy cream
chopped chives, for garnish

Using a piece of cheesecloth, make a bouquet bundle around the bay leaves, peppercorns and thyme, and secure it with kitchen twine.

Halve the white and light green parts of the leek and rinse well under cold water, ensuring that all of the sand is removed. Slice thinly crosswise and set aside.

In a large dutch oven or soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, or until the bacon has rendered its fat and started to crisp. Remove the bacon and set aside. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil.  Cook until the wine is almost gone.  Add the cheesecloth bouquet, chicken broth, potatoes, and salt pepper and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

Remove the cheesecloth and return the bacon to the pot. Puree the soup with an immersion blender, or working in batches with a food processor or blender. Stir in the cream and adjust the salt and pepper, if necessary. Serve with the chives.