Categories: Main Dish, Potatoes, Soup
Ingredients
- 2 slices uncooked bacon , diced
- 3 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup diced leek , white and pale green parts only
- 1/4 cup all-purpose flour
- 1 bay leaf
- 1 1/2 quarts chicken broth or 1 1/2 quarts vegetable broth , preferably organic
- 3 cups diced peeled russet potatoes
- 1/2 cup heavy cream or 1/2 cup half-and-half
- 1 teaspoon kosher salt (to taste)
- 1 teaspoon white pepper
- 3 tablespoons minced fresh parsley , for garnish
Directions
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Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.
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Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.
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Discard the bacon fat; return the pot to the heat and melt the butter.
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Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.
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Whisk in the flour and cook for 1 minute, stirring often.
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Slowly add the bay leaf and chicken broth, whisking constantly.
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Cook until thickened.
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Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.
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Add the cream and let simmer for 5 minutes.
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Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.
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Serve in individual bowls garnished with parsley.