soup season pt.3: potato leek
my love affair with leeks continues
soup season trucks on! are you ready for it?
Seriously, leeks are amazing, and so often under appreciated. When I can, I try to sneak them into just about every dish, assuming that they’re not going to ruin the meal.
If you haven’t cooked with leaks in a while (or ever), I encourage you to try them! Maybe make this recipe…?
Ingredients:
1 cup butter
2 leeks
Flaky salt & pepper to taste
1 tbls. of cornstarch
1 quart of chicken stock
4 cups of yukon gold, cubed
2 cups of heavy cream or sour cream (I didn’t have enough heavy cream, so I used what I had and used sour cream to make up the difference)
1 cup dry white wine
6 cloves of garlic, minced
1/4 tsp. cayenne
3 stalks of celery, chopped
12 thick cut strips of bacon
1 sprig of thyme
1 bay leaf
Instructions:
On medium heat, in a dutch oven, cook bacon until crispy (8-10min.)
Put bacon on a paper towel on a plate to cool (once cool, chop up)
Chop leeks, rinse in cold water for 10 minutes to wash away any dirt or sand, strain water
In dutch oven add butter, melt
Add leeks, and celery, cook until soft (5min.)
Add garlic, cook until fragrant (1min.)
Add salt & pepper
Deglaze pan with white wine, scraping the bottom with a flat wooden spoon
Put thyme & bay leaf into a mesh tea steeper bag
Pour broth into pot with cornstarch, potatoes, mesh tea steeper bag, and cayenne into pot, bring to boil, making sure cornstarch mixes in, and then stirring occasionally
Stir in cream, reduce heat and simmer until potatoes are soft (30min.)
Add bacon back in, mix together
Cut chives and have as garnish on top
Serve & Enjoy
