Creamy Potato Leek Soup with Bacon
 
 
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 2 small leeks, about 1 pound
  • 20 black peppercorns
  • 2 tablespoons butter
  • 3 strips bacon, chopped
  • 5-1/2 cups chicken broth
  • 1 pound potatoes, diced (I used White Avalanche Potatoes, but you can also use Russet Potatoes.)
  • 1-1/2 teaspoons kosher salt
  • ¾ teaspoon white pepper
  • ¾ cup heavy cream
  • Optional Garnishes: Shredded Cheddar Cheese and/or Chives
Instructions
  1. Trim the green portions off of the leek, save 2 of the leaves.
  2. In a cheesecloth, add 2 leek leaves and peppercorns together to make a “bouquet garni”. Set aside.
  3. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid of any “leek sand”. Slice thinly crosswise and set aside.
  4. In a large soup pot over medium heat, melt the butter and add chopped bacon.
  5. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
  6. Add the chopped leeks and cook until wilted, about 5 minutes.
  7. Add ½ cup of chicken broth and bring to a boil.
  8. Add the reserved bouquet garni, chicken stock, potatoes, salt, and white pepper, and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until potatoes are falling apart.
  9. Remove the bouquet garni, and working in batches, puree the soup in a food processor, blender, or you can use an immersion blender directly in the pot.
  10. Stir in heavy cream and adjust seasoning, if necessary. Serve immediately. Garnish, if needed.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/12/creamy-potato-leek-soup-with-bacon/