Potato and Leek Soup
Filed under
Soups
Prep: 16 min | Cook: 44 min | Servings: 6
Recipe courtesy Emeril Lagasse, 2003. Makes 1 1/2 quarts.
Ingredients
- 1 lb Leek, 1 large or 2 small
- 2 Bay leaf
- 20 Black peppercorns
- 4 sprig Thyme, fresh
- 2 tbsp Butter
- 2 slice Bacon, chopped
- 1/2 cup White wine, dry
- 5 cup Chicken stock
- 1 1/4 lb Russet potatoes, 1 to 1 1/4 pounds, diced
- 1 1/2 tsp Salt
- 3/4 tsp White pepper
- 3/4 cup Creme fraiche, 1/2 to 3/4 cup, or heavy cream
- 2 tbsp Chives, snipped
Directions
- Trim the leek greens. Fold 2 of the largest leaves around the bay leaves, peppercorns and thyme and tie into a bundle with twine for a bouquet garni (or tie them in cheesecloth).
- Halve the white part lengthwise, rinse well under cold water and slice thinly crosswise.
- Melt the butter in a large soup pot over medium heat and cook the bacon 5 to 6 minutes, until very soft and rendered. Add the leeks and cook until wilted, about 5 minutes.
- Add the wine and bring to a boil. Add the bouquet garni, stock, potatoes, salt and white pepper, bring to a boil, then simmer 30 minutes, until the potatoes are falling apart.
- Remove the bouquet garni and puree. Stir in the creme fraiche, adjust the seasoning and serve sprinkled with chives.