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Sunday, October 31, 2010

Jennifer's Week Forty-Three Recipe: Potato and Leek Soup

Last year for my birthday, Chad and Erik gave me an immersion blender as my gift. It was what I wanted! The poor thing spent 11 months in the box waiting to be used. I could never decide on a recipe! I wanted it to be something my guys would eat. This week, I was determined to put my newest kitchen device to use!

Potato and Leek Soup

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
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, peeled and diced
1 teaspoon salt (I omitted this. With the stock and the bacon, I felt it was salty enough)
3/4 teaspoon white pepper
1/2 cup to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

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 6 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 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, 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 creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Will I make this again? I actually doubled the recipe, so we have more for another meal in the future. Chad and I loved it and Erik liked it at first but then changed his mind. I think the boy will grow to like it.

1 comment:

  1. Isn't this a great soup to have on hand? I think I might have to try your version with the peppercorns and see how it compares to the one I made. And, potato and leek soup is very chic - we got it as an amuse bouche when we went out to eat for my birthday.