potato and leek soup
It’s soup season, y’all!!!!!
Okay… well if you’re not in Louisiana. Technically for most of America, it’s time to bring out some pretty sweaters and eat a bowl of soup.
I am jealous of y’all. However, I will still eat a bowl of soup in this hot heat, because I roll that way!
Potato and leek soup is one of my favorites. It is total comfort.
5.5 cups washed and chopped leeks (white parts)
3 slices bacon (I use thick)
2 bay leaves
1/4 tsp ground thyme
2 tbsp butter
1/2 cup dry vermouth
5-6 cups chicken stock
5-6 cups washed, peeled, diced potatoes
1.5 cup heavy whipping cream
1/4 tsp chopped rosemary
Heat your large stock pot on medium heat
Add your bacon, you can do this whole or chopped
Slowly render out the fat and brown your bacon
Once cooked and crisp, remove from the pot and set aside
Add butter, melt down while scrapping off the brown bits from the bacon
Add the leeks to the pot and sweat them down
Add the wine to deglaze the pan
Add seasonings and chicken stock
Add the washed, diced potatoes
Bring to a boil, then turn down heat
Allow it to simmer until the potatoes are soft
Once potatoes are soft, check the seasonings and add the heavy cream
Chop the bacon and chives- serve on top