Potato Leek Soup

INGREDIENTS

• 1 large or 2 small leeks, about 1 pound
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 2 bay leaves
• 1/2 tsp. ground black pepper
• 1/2 tsp. white pepper
• 1 1/2 tsp. salt
• 2 tsp. fresh thyme
• 1 to 1 1/4 pounds russet potatoes, diced
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

PREPARATION

1. Trim the green portions of the leek, 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.
2. In a large soup 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. 
3. Add the chopped leeks and cook until wilted, about 5 minutes. 
4. Add the wine and bring to a boil. 
5. Add the black pepper, thyme, 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.
6.  Puree the soup in a food processor or with an immersion blender directly in the pot. 
7. Stir in the creme fraiche/heavy creme and adjust the seasoning, if necessary. 
8. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Adapted from Recipe courtesy Emeril Lagasse, 2003 http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

• leek
• potato
• soup