Not always easy to find fresh leeks in the grocery store, but et voila…this week they were there, along with fresh horseradish (a rarity here). This recipe does not use the latter! Just mentioned it in passing, as I bought some and carefully washed it and took some online advice and froze them whole. At a later date I can grate them for use in my seafood sauce! FYI…I do the same with fresh ginger…. Hope you will enjoy this soup from the kitchen of Emeril Lagasse!
Potato and Leek Soup
- 1 large or 2 small leeks
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme (or use dried)
- 2 T butter
- 2 strips bacon chopped
- 1/2 cup white wine
- 5 cups chicken stock
- 1 to 1 1/4 lbs. russet potatoes diced
- 1 1/2 tsp. salt
- 3/4 tsp white pepper
- 1/2 cup heavy cream (Can substitute with plain yogurt)
- chopped chives (optional)
Trim the green portions off the leeks. Using a sharp knife, slice the leek lengthwise and rinse well under cold running water (leeks can be full of sand!). Slice thinly crosswise.
In a large soup pot, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally until the bacon is very soft. Add the chopped leeks and cook until wilted…about 5 minutes. Add the wine and bring to a boil.
While it boils, pour yourself a glass of the wine just to make sure it is a good year…LOL.
Add thyme, pepper, chicken stock and potatoes, and more salt if you prefer. Bring to a boil.
Reduce the heat to simmer for 30 minutes or until the potatoes are soft.
Have another glass of wine!
At this point you can put everything in a food processor (I do not as I like this chunky)or an immersion blender. Serve with a dollop of heavy cream or the yogurt.
Pour into soup bowls (after you have finished the bottle of wine…LOL).
Chive the snips……oops…snip the chives over top!