A Cove Cuisine Soup & Stew
Potato Leek Soup
A comforting soup to enjoy on cooler afternoons or evenings, another garden to table favorite at The Cove
Soups & Stews
- 2 smalls Leeks
- 2 wholes Bay Leaves
- 20 wholes Black Peppercorns
- 4 sprigs Thyme, fresh
- 2 slices Bacon, chopped
- 1/2 cups White Wine, Dry
- 5 cups Chicken Stock
- 1 1/4 pounds Russet Potatoes, diced
- 1 1/2 teaspoons Kosher Salt
- 2 tablespoons Chives, snipped
- 3/4 cups Heavy Cream
- 1 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.
- 2 Bundle with kitchen twine, and set aside. (Alternatively, tie the 2 leek leaves, bay leaves, peppercorns, and thyme together in a piece of cheesecloth.)
- 3 Using a sharp knife, halve the white part of the leek lengthwise. Rinse the leek well under cold running water to rid it of any sand. Slice thinly crosswise and set aside.
- 4 Melt the butter in a large soup pot over medium heat, and add the bacon. Cook, stirring occasionally until the bacon is soft and has rendered most of its fat, about 5 minutes. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni and the chicken stock, potatoes, salt, and white pepper. Bring to a boil. Then reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender and the soup is very flavorful.
- 5 Remove the bouquet garni and puree the soup using an immersion blender or in batches in a blender. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
- 6 Stir in the crème fraîche, and adjust the seasoning if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.