Monday, September 9, 2013
Potato Leek Soup
Back in 2006, when we had all the time and money in the world (re: pre-children), my husband and I went on a trip to Ireland and Scotland. It was absolutely fantastic... I loved everything about it -- the people were so friendly, the places we visited were so calm and serene, and the food was hearty and comforting.
We visited in March and it was a bit chilly while we were there (especially up in Scotland).
This potato leek soup reminds me of the soup we had when we stopped at a pub for lunch and warmed up by the fire (with a pint, of course). Creamy, rich and delicious - it's perfect as the fall season comes around! Enjoy with some crusty bread (and a pint of dark beer).
2 tablespoons of butter
5 strips of bacon, chopped
3/4 cup of white wine
8-9 smaller yukon gold potatoes (about 3 lbs) peeled and cubed
6 cups of chicken stock
1.5 teaspoons of white pepper
2 teaspoons of salt
3/4 cup of heavy cream
1 tablespoon of chives
1. Chop bacon. Melt better in a large Dutch oven over medium heat and add bacon. Cook for 5-6 minutes until bacon is tender.
2. Cut off green parts from the leeks, using the white/light green part of the stem. Cut the stem length-wise and then into slices (half-moons). Save one of the green tops and tie with kitchen string. Add the sliced leeks to the pot and cook for 6-8 minutes until tender.
3. Add 3/4 cup of white wine to the pot. Bring to a boil, scraping up bits of bacon and leeks.
4. Add potatoes, chicken stock, green top of leek, and salt and pepper to the pot. Bring to a boil. Lower heat to medium low and simmer for 30 minutes until potatoes are tender.
5. Remove leek top. Using a blender or food processor, puree all of the soup except for about one cup (I like a little bit of chunk in my soup). Return to the pot.
6. To the pureed soup, add 3/4 cup of heavy cream and chives. Warm over medium heat to allow flavors to blend.
7. Season to taste with salt and pepper. Serve immediately.