Seasonal recipe: Potato and leek soup
First attempt at Potato Leek soup, so good -- Jersey farmer's mkt leeks & potatoes, garnished with garlic chives from same. Yow.
- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips turkey bacon, chopped
- 1/2 cup dry white wine
- 4-5 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 whole milk yogurt, creme fraiche or heavy cream
- 2 tablespoons snipped garlic chives
- Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme, place into a piece of cheesecloth, and tie up into a bundle.
- Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is slightly crisp. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the yogurt and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
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