Pretty much all you need.
Take your bay leaves, peppercorns, and thyme sprigs and wrap them up in the thick green tops off the leek. Make sure you rinse off the leek leaves. They can be pretty gritty.
Tie up the thyme, bay, and peppercorns in the leeks with kitchen twine. I didn't have any so I tied it up with chives. This is called a bouquet garni, by the way.
Sizzle up the chopped bacon in the butter until it starts to think about considering getting crispy.
Thin slice the white and light green portion of the leeks. Reserve one third of them for later.
Add the bulk of the sliced leeks to the bacon and butter and cook over medium until the leeks start to wilt.
Once they begin to start to caramelize, carefully add your white wine. Be sure to grab a wooden spoon and scrape up all those decadent morsels stuck to the pan!
Add your chicken stock...don't you even think about using broth!
Toss in your bouquet garni.
Carefully add the potatoes.
...and white pepper.
Stir everything together well and bring to a boil.
Once it's at a rolling boil, reduce to low and drink some of that wine, if you haven't already.
Remember that portion of leaks we set aside? Fry it for a couple minutes in the vegetable oil.
Fish out the frizzled leeks with a mesh or small slotted spoon and drain on paper towels.
Keep calm and snip your chives on.
After the soup simmers for about half an hour, remove the bouquet garni, taking care not to lose any of its contents in the soup.
Break out the immersion blender and go to town. You can also purée in batches in your blender. But seriously, if you like making soups, think about investing in one of these babies.
See? Look at that. Puréed right in the pot.
Add the heavy cream to your liking. You could also use creme fraiche.
Stir it up until uniform in color. Or, wait and add the cream to the soup in the serving bowls to make fun swirls. Whatever. It's your party.
Ta dah! Garnish with the chives and/or frizzled leeks and enjoy!
- 3.0 Medium leeks
- 2.0 Bay leaves
- 20.0 Peppercorns
- 4.0 Fresh thyme sprigs
- 2.0Tbsp Butter
- 2.0Tbsp Strips bacon, chopped
- 5.0c Chicken stock
- 1/2c Dry white wine
- 2.0lb Russet potatoes, diced
- 1/2tsp Salt
- 3/4tsp White pepper
- 3/4c Heavy cream
- 2.0Tbsp Chives, snipped
- Vegetable oil, for frying