Potato and Leek Soup
The weather has been chilly recently, so let's warm up with a wonderful bowl of Potato and Leek Soup. It's healthy, full of veggies and is filling, too!
Servings 8 servings
Ingredients
- 3 large leeks about 5 cups when chopped
- 2 tablespoons unsalted butter
- 3 strips bacon chopped
- 1 ½ cups dry white wine
- 4 ½ cups chicken stock
- 4 medium-sized russet potatoes about 6 ½ cups when diced
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 bay leaves
- ½ teaspoon ground thyme
- 1/3 cup sour cream
- 2 tablespoons fresh chives chopped
Instructions
- Trim the green portions of the leeks. Using a sharp knife, half 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 browning and has rendered most of its fat.
- Add the chopped leeks and cook until wilted, about 5 minutes, then add the wine and bring to a boil.
- Add the bay leaves and thyme, then the chicken stock, potatoes, salt and pepper. Bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes or until the potatoes are falling apart.
- Remove the bay leaves and puree the soup in a food processor or blender.
- Stir in the sour cream and add additional salt and pepper, if necessary.
- Serve immediately with some of the chives (or cheese or sour cream!) sprinkled over the top of each bowl of soup.
Notes
If you want to reheat this soup, be prepared to add additional stock or water to it when heating, as the soup will harden and thicken when cooled.
Adapted from Emeril Lagasse
Nutrition
Serving: 8Servings
