Adapted from Emeril Lagasse
Serves: 1 1/2 quarts of soup, or about 6 servings
Ingredients
2 large leeks, about 1 1/2 lb
1/2 chopped onion
2 bay leaves
4 sprigs fresh thyme
2 Tbsp butter
3 - 4 strips bacon, chopped
1/2 cup white wine
6 cups chicken stock
1 1/2 lb russet potatoes, about 2 - 3 , peeled and diced
1 1/2 tsp salt
3/4 tsp pepper
1 cup heavy cream
green onions
diced cooked bacon
Directions
Pull off 2 of the longest stems from the leek Make a bouquet garni by folding the 2 leaves arond the bay leaves, and thyme. Tie into a package shaped bundle with kitchen twine. Set aside.
Trim the green portions of the leeks. Using a sharp knife, halve the white and light green 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 - 6 minutes, stirring occasionally until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and diced onions and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the bouquet garni, chicken stock, potatoes, salt, and 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 puree the soup with an immersion blender directly in the pot. Stir in 1 cup of heavy cream. mix well and cook for 5 more minutes. Adjust the seasoning, if necessary. Serve with crumbled bacon and diced green onion.
* Note - Made February 2018 and Kevin AND the kids all liked it!
