Potato Leek Soup

A Cove Cuisine Soup & Stew

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Potato Leek Soup

A comforting soup to enjoy on cooler afternoons or evenings, another garden to table favorite at The Cove

  • Side Dish
  • {{ (20<60) ? (20) + 'm' : (20 %60==0)?(20 -20%60)/60 + 'h' : ((20 -20%60)/60 + 'h' + ' ' + 20%60 + 'm') }}
  • {{ (40<60) ? (40) + 'm' : (40 %60==0)?(40 -40%60)/60 + 'h' : ((40 -40%60)/60 + 'h' + ' ' + 40%60 + 'm') }}
  • Four to Six
  • Easy
  • :      
Soups & Stews

Ingredients:

  • 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

Instructions:

  • 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.

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Bon Appetit!

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