Tuesday, November 30, 2010

Cooking: Potato Leek Soup

  
If you haven't tried leeks, I urge you to run out and buy some. Leeks look like large green onions and add such a wonderful flavor to any dish. And I cannot tell you how delicious this soup is.




Start by melting butter in  large saucepan and add 2 strips of bacon, cut into small pieces. Cook for 5 to 6 minutes, stirring until bacon is crisp. Remove and drain on paper towels.

Next, cut the leeks in half. Leeks have little bits of dirt in all the little layers. Rinse to remove the sand and dirt. 




Chop into smaller pieces.




Cook until wilted, about 5 minutes. Add 1/2 cup of dry white wine and bring to a boil.

Add a small bouquet garni with 2 bay leaves, 20 peppercorns and 4 sprigs of thyme. I use cheesecloth to make the bouquet garni.




Next, add 5 cups of chicken stock, 1 to 1/2 pounds of Yukon gold potatoes, diced and 1 1/2 t. salt and 3/4 t. of pepper and bring to a boil. Cook for 30 minutes or until potatoes are soft.




Remove the bouquet garni and with an immersion blender, puree the soup.

Stir in 1/2 to 3/4 cup of heavy cream. Taste and add salt and pepper if needed.




Serve immediately with chives and reserved bacon.

This soup is absolutely delicious, a staple in my menus. The soup can be varied with pancetta in place of bacon, add cheddar cheese or broccoli. A great way to use some leftovers and hide some veggies for your children. 

 

 Potato Leek Soup
  • 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 Yukon Gold potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup heavy cream
  • 2 tablespoons snipped chives








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