Amazing Potato And Leek Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 fresh thyme sprigs
• 2 tablespoons butter
• 2 slices bacon, chopped
• 1/2 cup dry wine
• 5 cups chicken stock
• 1 -1 1/4 lb russet potato, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2-3/4 cup heavy cream
• 2 tablespoons snipped chives

Recipe

• 1 tie 2 leek leaves, the bay leaves, peppercorns, and thyme into a piece of cheesecloth with kitchen twine to make a bouquet garni. (if you don't have cheesecloth, you can also use the 2 leek leaves as the cheesecloth and place the remaining bay leaves, peppercorns and thyme inside the leaves and tie them with kitchen twine).
• 2 halve the part of the leek lengthwise and rinse very well under cold water to rid the leek of any sand. slice thinly crosswise and set aside.
• 3 in a large soup pot over medium heat, melt the butter and add bacon. cook for 5 - 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
• 4 add the chopped leeks and cook until wilted, about 5 minutes.
• 5 add the wine and bring to a boil.
• 6 add the bouquet garni, chicken stock, potatoes, salt and pepper and bring to a boil.
• 7 reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
• 8 remove the bouquet garni and, working in batches, puree the soup in a food processor or blender (you can also use an immersion blender if you have one).
• 9 stir in the heavy cream and adjust the seasoning to taste, if necessary.
• 10 serve immediately with snipped chives over the top.
• 11 enjoy!