Leek and Bacon Soup

Leek and Bacon Soup

Description Leek & Bacon Soup
(Serves 6)

4 med. leeks, white & 1 inch of pale green part, cut across into 1/2-inch lengths
2 Tbsp. butter
1/4 lb. thick country bacon, chopped
4 cups chicken stock
2 russet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
4 sprigs fresh thyme
2 tsp. salt
1 tsp. white pepper
1 cup heavy cream
1/2 cup shredded cheddar cheese
1 tsp. snipped chives

Trim the green portions of the leek. 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 10 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 15 minutes. Add chicken stock, potatoes, bay leaves, thyme, 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.

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 cream and adjust the seasoning. Serve immediately, with some chives and cheddar cheese sprinkled over the top of each bowl of soup.

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