Ingredients
- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 to 1 1/4 pounds russet potatoes, diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 to 3/4 cup creme fraiche or heavy cream
- 2 tablespoons snipped chives
Directions
Trim the green portions 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. (Alternately, tie 2 leek leaves, 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 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 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 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. (Alternately, 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.



















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By mslong3376
on January 21, 2012
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I just made thIs today and it was excellent and easy. As for salt I added it because I used sweet butter but I did not add it till the end so to avoid over salting. I used a Chilean chardonnay and creme fraiche. Perfect for a snowy day like today!
By rockihori_5489267
the woodlands, TX
on January 20, 2012
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Yummmmmmm! I made for a sick friend and loved so much I made two rounds back to back so I would have one frozen for later. I do let my pot sit for up to 4 hours on no heat and let the flavors really get rich. My hubby didn't know what leeks are before but now he knows for sure!!!
By fizzEd
westminster, MD
on January 08, 2012
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This soup is on our table every week through the winter months. The flavor is mild, the texture is creamy and it is a very filling soup. It makes A LOT but freezes very well. I prepare it just as written but I add a splash of sherry at the very end after blending (submersion hand blender. I have also added a couple hand fulls of fresh spinach a few minutes prior to blending. A great way to sneak extra veggies, but does not alter the amazing flavor of this soup.
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