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Wednesday, September 28, 2011

Potato and Leek Soup

If you love a smooth, creamy, hearty and simply delicious soup, you should try this one!
It was a cold rainy day and I was hungry... I wanted to cook a delicious soup that won't take forever to cook, so it can't be a meaty soup that would required hours and hours of simmering. Then I decided to try cooking this potato and leek soup, an American classic.
This recipe was adapted from Emeril Lagasse's potato and leek soup recipe.

2 large leeks
4 large russet potatoes, diced.
6 strips bacon, chopped.
2 tbs butter
3/4 cup dry white wine
6 cups chicken stock
3/4 cup heavy cream
salt & black pepper

Sauce Ingredients A ---> tie them inside a cheesecloth / put them inside a large tea bag
4 bay leaves
20 peppercorn
2 tsp dry thyme
2 green leaves from the leek

chive, chopped

Cooking Method,
1. Cut the Leek, separate the white part from the green part.
2. Halve the leek, rinse them clean, then sliced thinly crosswise, set aside.
3. Heat the large soup pot, using medium heat, melt the butter.
4. Add the chopped bacon, stir until it soft for 5-7 minutes.
5. Add the sliced leek, stir until it wilted for around 5 minutes.
6. Add the wine and bring to boil.
7. Add the chicken stock, diced potatoes, sauce ingredients A.
8. Season them with salt and black pepper.
9. Bring to boil one more time, then lower the heat and simmer for 45 minutes.
10. When the potato are falling apart, it's time to puree the soup.
11. Puree the soup in food processor
12. Add the heavy cream to the pureed soup, the adjust the seasoning.
13. Serve the soup with sprinkle chive and some freshly ground black pepper.

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