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
2 leeks
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.

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