This soup recipe has me feeling all sentimental-like. Nearly 2 years ago I posted this phenomenal Potato and Leek Soup recipe as one of Hot Pink Apron.com’s very first blog posts. 200 posts later, my photography, direction, food knowledge has all drastically improved. The writing portion still doesn’t come easily but feels less like a word game of tug o’ war with my brain. All in all, these past couple of years of blogging have certainly not been wasted. Albeit, obsessing over food may not be the most productive use of time, it has certainly helped me rebuild the confidence I thought I’d lost after trading career for family. I’m so thankful for that and so grateful for everyone reading/commenting/sharing the site. Life is wonderful with great food, even better when you have friends to share it with.
This recipe is originally from the great Emeril Lagasse (“Bam!”), it’s truly one of the best and easiest to prepare for the classic combo of the leek onion and hearty potato. With a little help from our indulgent friends: butter, bacon and wine, this bowl is certain the please many palettes craving some comfort food this winter.
Potato and Leek Soup
Adapted from Emeril Lagasse
Makes: 4 large servings
Prep time: 20 minutes Cook time: 30 minutes
Note: If using the cheese cloth method of a bouquet garni, make sure to double or triple layer it to hold in the peppercorns.
- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 4 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 1/4 pounds russet potatoes (about 3 large), skined and diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 cup creme fraiche or heavy cream
- 2 tablespoons snipped chives
- Prepare your bouquet garni: trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
- Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Wash thoroughly, those sand grains can be sneaky buggers. Slice leek stalks thinly crosswise and set aside.
- In a large soup pot over medium heat, melt the butter and add the bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. (While waiting for boil, feel free to pour yourself a glass as well). Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
- Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
I love this song, it always reminds me of my Grandfather. NOW I’m really feeling sentimental. Excuse me, while I comfort myself with a bowl of flavourful soup. Enjoy! xoAdd to favorites