Ooh, my favorite!


Potato leek soup
October 27, 2010, 1:14 pm
Filed under: Food, Recipes

I’ve got nothing clever or any personal anecdotes to share that could in any way relate to this soup. Bottom line is that work is crazy, autumn is here, and I needed a nice comforting dish to make me happy. That’s it, that’s all I got.

Potato Leek Soup

–  2 slices bacon, cut into lardons

–  3 Tablespoons extra virgin olive oil

–  2 small leeks, chopped

– 1 pound Yukon Gold potatoes, cut into quarters

–  1/2 cup white wine or vermouth

–  5 cups chicken or vegetable broth

–  1/4 tsp cayenne pepper

–  2 sprigs thyme

–  2 bay leaves

–  chopped chives

–  6-8 peppercorns

–  salt and pepper to taste

–  creme fraiche (optional)

Reserve one outer leaf from the leeks and set aside. Cut the tough green stalks away from the lighter, more tender part of the leeks, slice in half lengthwise and rinse well. (Leeks are very sandy!) Dice into small strips crosswise and set aside. Using the long leaf, place the peppercorns, thyme, and bay leaves on the stalk and wrap into a small package and secure with kitchen string. Voila, this is your bouquet garnis! (This step can be optional, so if you opt-out just grind a bit more pepper and throw the herbs in whole, but don’t forget to pull out the stems and leaves afterward.)

Heat the olive oil in a large pot over medium-heat and add the bacon lardons. Cook until crisp, remove and set aside. Add the sliced leeks to the rendered bacon fat and saute with salt and pepper. Once tender, add in the diced potatoes (skin on) and again lightly season with salt and pepper. Stir to coat the potatoes and allow to cook for a minute, then add the white wine and scrape any browned bits from the bottom. Add the bouquet garnis, chicken broth, and cayenne pepper and simmer for 20 minutes or until the potatoes are tender.

Using an emersion blender or a food processor, puree the soup mixture until it reaches your desired consistency, but be sure not to over mix as it will become gummy. (I like a bit of texture so I don’t worry about getting it perfectly smooth.)

Serve in a small bowl and top with the bacon lardons, chives, and a dollop of creme fraiche (optional).

Other serving options:

–  Stir in a few tablespoons of creme fraiche after removing the pot from the heat, for a richer soup.

–  Top with a small amount of grated gruyere and allow to melt. (Anything reminiscent of a baked potato soup has my vote.)



4 Comments so far
Leave a comment

Hi Sweetie! I made this soup a couple of weeks ago after you suggested it. It is awesome! I wasn’t able to tie the herbs up in the Leek cause I didn’t have string! If you had a Vitamix blender, your’s would have been even better! ha ha. Love you!

Comment by Meem

I knew you’d mention your Vitamix…you ho!

Comment by Natira

Ive been adding a dash of Truffle Oil to this. Im addicted to the stuff. I cant even eat popcorn without it!

Comment by Thani

Good call! We’ll use it for the deviled eggs at Thanksgiving too. I’m sure I’ll have to get one for myself after that.

Comment by Natira




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