Fall is upon us again and there is nothing quite like a hearty bowl of soup to combat cold fingers and runny noses. Tonight, I decided to try my hand at potato leek soup. It couldn't have been simpler, but I can tell you that my husband gave me mad props anyway. The soup turned out to be delicately sweet (from the leeks) and creamy. The best part is that it can easily be dressed down or dressed up with garnishes (e.g. chives, olive oil, extra bacon pieces) to suit any occasion.
Ingredients
1 large leek, coarsely sliced
4 medium Russet potatoes, peeled and cut into 1 inch cubes
5 cloves garlic, peeled
3 strips applewood smoked bacon, coarsely chopped
3-4 cups chicken stock
1-2 splashes half and half
finely chopped chives, for garnish
finely chopped chives, for garnish
olive oil (a nice fruity one), salt, and pepper
Soup
Boil the potatoes in a large pot of water until fork tender. While the potatoes are cooking, render the fat off the bacon bits in a large pan. When the bacon is crispy, take it out and let it drain on a plate lined with a paper towel (do not get rid of the bacon fat in the pan). Cook the leeks and the garlic in the leftover bacon fat until soft. Season lightly with salt and pepper.
Once the potatoes are finished cooking, drain them from the cooking water and place them back in the pot. Add the leeks, garlic, half and half, and 2 cups chicken stock. Blend with a hand blender until smooth (add more chicken stock until you reach your desired thickness). Add the bacon pieces (save part of it for garnish if you like). Season with salt to taste, but keep in mind that the bacon will continue to flavor the soup as it sits.
Garnish with fresh cracked pepper, a drizzle of good olive oil, chopped chives, and/or additional bacon pieces.
