Potato Leek Soup

In some ways, it's too bad that spring's approaching because it means we're leaving hot soup season behind us. I love hot soup season! You can spend an hour making a batch of soup and it'll last you the entire week of finals and midterms and such.

Anyway, here's a recipe that from Emeril that I tweaked a little bit -- just because i like my potato leek soups a bit creamier and leekier!

Potato Leek Soup

• 3 tbsp butter
  
• 3-4 bacon strips
  
• 3 garlic cloves, minced

• 3 leeks, chopped and cleaned very well (discard those tough dark green outer leaves)

• 2 bay leaves
• about 15 peppercorns
  
• 4 sprigs fresh thyme
  

• 1/2 cup dry white wine
• about 2 cups chicken stock
  
• about 1 cup strong beef stock
  
• 2 cups milk
• 1/4 chicken bouillon cube (less or none if your chicken stock is flavorful and strong)
  
• 2 russet potatoes, peeled and cubed
  
• pinch of salt
  
• pinch of white pepper

• 1/2 to 3/4 cup heavy cream
• 2 tablespoons snipped chives

1. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Be sure not to burn the bacon!

2. Add the chopped leeks and cook until wilted, about 5 minutes.

3. Add the wine and bring to a boil.

4. Tie the thyme, peppercorns and bay leaves in a piece of cheese cloth or wrapped in two learge leek leaves to make a bouquet garni.

5. Add the reserved bouquet garni, stock + milk, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. It might look a little funky now, but it'll look better once you puree the soup!

6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (I used an immersion blender and pureed the soup directly in the pot. Puree well!)

7. Stir in the heavy cream and adjust the seasoning, if necessary.

8. Serve immediately, with some of the snipped chives and bacon bits sprinkled over the top of each bowl of soup