Tuesday, May 21, 2013

Potato & Leek Soup

It's been a long weekend. Well, let's be honest: it's been a long couple of months, perhaps even a long year. After all the busyness, a bowl of soup sounded nice to me. Creamy soup with potatoes, not too thick and not too thin, perhaps light on the cheese and heavy on the flavor.

I happened to have a lovely leek and a few potatoes that needed to be used. Besides that, the recipe didn't call for too much else: some butter, a few slices of chopped bacon, some cream, and a bit of thyme, pepper, and salt. I added a little cayenne, garlic, and cheese.

It was delicious and all that I hoped it would be :) Make it, and enjoy!
Potato & Leek Soup from Emeril

Ingredients:
1 large leek - set aside green leaves, and slice the white part
2 large russet potatoes cubed (skin on)
4 slices of turkey bacon (you can also do 2 slices of regular bacon), chopped
2 garlic cloves, smashed well
handful of black peppercorn
2-4 sprigs of fresh thyme
2 bay leaves
4 cups chicken stock (2 cans)
1/2 cup dry white wine
1/2 cup cream
handful of parmesan or other favorite white cheese (an Italian blend would work, too)
2 tablespoons snipped chives to sprinkle on top

Directions:
1. In a soup pot or Dutch oven, melt 2 tablespoons of butter. Add the chopped bacon and cook until soft and flavorful. In the meantime, take 2 large leek leaves (rinse well), make them into a cross, and put a handful of black peppercorn, your sprigs of fresh thyme, and a bay leaf or two in the center. Fold it up like a package and tie with twine. Set this aside. (This is a bouquet garni.)
2. Add the sliced leeks (white park only - rinse well). Cook for about five minutes until soft and wilted.
3. Add 1/2 cup dry white wine. Bring to a boil.
4. Add 4 cups chicken stock, diced potatoes (about two large russets), 1 teaspoon of salt, and bouquet garni.
5. Add salt, white pepper (if you have it), and a teaspoon of cayenne if you like the spice. Throw in two very smashed garlic cloves.
6. Simmer for half an hour or until the potatoes are soft.
7. Once soft, use an immersion blender and blend to the consistency you like. Add in a 1/2 cup of cream and a handful of cheese. (You can also blend in a processor or blender.)
8. Serve, then top each bowl with a few snips of chives.
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2 comments:

  1. ooooh that looks great! I can't wait to try it.

    ReplyDelete
    Replies
    1. It really is good! I've had it three times already. Let me know what you think when you try it!

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