2 Medium- Large Leeks
2 Large Russet Baking Potatoes
64oz Water (you can also use chicken or vegetable stock)
2 tsp Kosher Salt
1 tsp White Pepper
1/2 Cup Light Cream
6-8 Strips of Thick Cut Bacon (I typically will cook a few more pieces so I can nibble on it while cooking)
1 Bay Leaf
2-3 Sprigs of Fresh Thyme
Cut and Slice the leeks. You only want the tender part of the leek which is the light and green parts. Discard the bottom roots and rough greens on top.
Place the leeks in a large bowl and cover them with water. Toss them around a bit with your hands and let them sit. Any dirt that may have been between the layers of the leek will fall to the bottom of the bowl. Remove the clean leeks from the top of the bowl and place in a strainer to remove any excess water.
Cut the bacon strips into smaller chunks. I always tend to eat the bacon before I finish making the soup, but if you can resist it makes a great garnish to your finished product.
1. In a medium sized dutch oven, on medium heat add your bacon. Cook the bacon, stirring it every now and then so it does not stick or burn on the bottom of the pot. With a slotted spoon, remove the cooked bacon and drain it on a paper plate of plate covered with papertowels. You only need 2-3 tablespoons of bacon fat, so you will want to pour out any excess fat into a separate bowl. (Yes bacon fat is delicious, but if you use ALL that fat in the soup its going to be very oily as your finished product).
2. Add the leeks to the hot bacon fat and stir with a wooden spoon to coat the leeks. While the leeks cook, peel the potatoes and cut them into small cubes (the smaller the potatoes, the faster they will cook).
3. Add the potatoes to the leeks and stir to coat them with the bacon fat.
4. Add the bay leaf, sprigs of thyme and water to the pot. Stir everything together, scraping the bottom of to pot as you good. You want to scrap up any bits of caramelized bacon fat on the bottom of the pan, thats pure flavor and deliciousness.
5.Cover the pot, turning the heat up to high and bring to a roaring boil. Cook everything until the potatoes become fork tender, about 8-10 minutes.
6. Once tender, turn off the heat and let the mixture cool about 5 minutes. With an immersion blender, blend everything the pot until silky smooth.
7. Add the 1/2 Cup light cream, salt and white pepper to the soup and cook on medium heat for an additional 5 minutes.
Fried Leeks (mini onion rings)
Walnut or Garlic Oil