Potato + Leek Soup with Bacon

from FoodNetwork.com (Emeril Lagasse, 2003)
via Richard Lonergan

serves 6

1 large or 2 small leeks, about 1 pound

2 bay leaves

20 black peppercorns

4 sprigs fresh thyme

2 tablespoons butter

2 strips bacon, chopped

½ cup dry white wine

5 cups low-sodium chicken stock

1 to 1¼ pounds russet potatoes, peeled and diced

1 teaspoon salt

¼ teaspoon white pepper

2 tablespoons snipped chives

Trim the green portions of the leek(s), leaving mostly the white part. Cut the white part lengthwise and rinse well to rid the leeks of any sand. Then slice the leek stalk(s) thinly crosswise and set aside.

Make a ‘bouquet garni’ with the bay leaves, black peppercorns, and fresh thyme enclosed in cheese cloth with a string closure, or use a ready-made herb bag.

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 very soft and has rendered most of its fat.  Add the 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 purée the soup with an immersion blender.  Adjust the seasoning, if necessary. Serve immediately, with snipped chives sprinkled over the top of each bowl of soup.

Not your average potato and leek soup!  Consider doubling the recipe – you’ll want more the next day.