Potato-Leek Soup

Categories: soup

Ingredients

• 1 cup dry white wine
• 10 cups chicken stock
• 3 lbs. Russet potatoes, diced
• 1 1/2 tsp. salt
• 1/2 tsp. white pepper
• 1 cup heavy cream
• 6 Tbsp. snipped chives
• 4 medium-size leeks (about 2 lb.)
• 30 peppercorns, large
• 3 bay leaves, medium
• 2 tbsp. dried thyme
• 4 Tbsp. butter
• 6 strips bacon, chopped

Directions

1. Trim off the green leaves of the leeks. Cut the white part of the leeks in half lengthwise and rinse thoroughly in cold water to get rid of any dirt and grit. Slice leeks thinly and set aside. Now, fashion a bouquet garni (essentially a spice bag) out of cheesecloth tied with a piece of string. Lay out the cheesecloth and add the bay leaves, peppercorns and thyme. Tie into a pouch and set aside.
2. In a large pot over medium heat melt the butter and add the bacon. Cook for five to eight minutes, stirring every now and then until the bacon is very soft and has given up most of its fat. Bow add the chopped leeks and cook them for 5 minutes. Add wine and bring mixture to a boil. Add the bouquet garni, then pour in the chicken stock, potatoes, white pepper and salt. Simmer for 30 to 40 minutes or until the potatoes are falling apart. By then, the soup should be full of flavor. If it’s not, simmer a little longer.
3. Remove spice bag and puree the oup with an immersion blender. Once blended, mix in the heavy cream and adjust seasoning, if necessary. Sprinkle with chopped chives and serve at once.

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