Creamy Potato Leek Soup

It's time for a great soup recipe! The weather is getting colder and there is nothing like coming inside to a nice hot bowl of homemade soup. This is one of Emeril Lagasse's soup recipes I found, but I twisted it a bit to my own liking and to what I had available and it turned out amazing! Try it, you won't be disappointed!

Leeks are part of the onion family and resemble a large green onion.

First start by giving your leeks a good washing, making sure all the dirt and grit is off.

Cut off the green thin top leaves reserving the light green and white parts for use. Slice them in half long ways then chop them up, like so.

First saute your 2 strips of chopped bacon and 2 T butter in a large pan over medium heat, just until bacon is crispy. Then throw in your chopped leeks and saute for about 5 minutes or so. Add 1/2 cup white wine and bring to a boil. Take a minute and enjoy the aroma!

While your waiting dice up your 6 medium potatoes. (You better work fast otherwise have them chopped before hand.) You can use whatever potato you have and you can peel them too if you prefer. I say more fiber and vitamins the better!

Throw the potatoes in the pot along with 5 cups of chicken broth and 2 cups of water. Also add in your 1/2 t salt and 3/4 t fresh ground pepper.

I cut a few sprigs of fresh thyme and chives from my herb planters outside. Nothing like cooking with fresh herbs, it's so much more fun! Wash and throw the thyme in the pot. Also, find a bay leaf in the recesses of your spice cabinet and throw one large leaf in the pot. Chives are saved for garnish.

And there it is...bring the soup to a boil then reduce heat and simmer for about 30 minutes or so until potatoes or fork tender.

Now for this step we need a food processor or blender. Before pureeing, make sure you take out the bay leaf and thyme sprigs. Work in batches and puree the soup. Be careful when using a blender, don't put too much in at one time(because the soup is hot it really explodes when blended, make sure the cover is on).

Pour the soup back into the pan and heat over low heat.

Pour in the 1/2-3/4 cup of cream or half and half.

Creamy Potato Leek Soup

2 large leeks chopped
1 large bay leaf
3 sprigs of fresh thyme (sprinkle in some dried thyme if you don't have fresh)
2 T butter
2 strips of bacon, chopped
1/2 c white wine
5 c chicken broth
2 cup water
6 medium potatoes, cubed
1/2 t salt
3/4 t fresh ground pepper
1/2-3/4 c heavy cream or half and half

Chop the bacon and saute in pan with butter. Add leaks and saute for 5 minutes or so. Add wine and bring to boil. Then add chicken broth and water, potatoes, salt and pepper, bay leaf, and fresh thyme. Bring to a boil and reduce heat to a simmer, and simmer for 30 minutes or until potatoes are tender. Take out thyme sprigs and bay leaf. Working in batches puree soap in blender or food processor, or mash with potato masher and eat it chunky. Put soup back onto low heat and pour in the cream. Serve and enjoy...its excellent!

This recipe serves about 4-6 people, makes about 4 qts. Double or quadruple it and put it in the freezer, you won't be disappointed.

Garnish with chopped chives and croutons...delicious!