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 ryezen son
Sheridan, WY
on May 16, 2013
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I made this and I, my wife and friends found it to be absolutely delicious. The bacon used is a big part of it. Thicker the better I say. I did, as anyone who enjoys cooking, added to the recipe. After blending, I added some additional potatoes that were diced and parboiled to the soup.
By whimsywithfood
Reno, NV
on April 15, 2013
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This was delicious! I had yukon potatoes and leeks on hand. I left out the bacon and substituted the chiken broth for vegetable broth. I replaced the creme fraiche/heavy cream with 1 cup Lifeway low-fat KEFIR and 1 cup Silk's unsweetened almond milk. I also added a bit more white wine! Followed the rest of the recipe as stated. It was fabulous!
Adding the Kefir and unsweetened almond milk, I thought was a stretch, but couldn't believe how fantastic this tasted!
By AISHAAHMED
Ohio
on April 07, 2013
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Wow, delish! I actually signed up just so I could write a review of this fabulous soup. I didn't use a cheesecloth or make a wrap with the leek leaves, I just tossed in the peppercorns (but remove them when the soup is done, didn't have thyme, so I used about a teaspoon or marjoram flakes, didn't want to dirty my blender so I used a potato masher. I also didn't have chicken broth so I used 5 bouillon cubes, and we don't drink or use wine for cooking, so I used 1/2 cup water instead. We also don't eat pork and only had one slice of turkey bacon left so I used that. Didn't have heavy cream so I used 1/2 cup half & half. Even with all those changes, this is probably the best soup I've ever made. From the other reviews and changes they made too, it seems kinda impossible to go wrong with this soup. Yum!
Read all 146 reviews