Printed at Crazy for Crust
3 slices bacon
3 russet potatoes (medium-large)
4 cups chicken (or vegetable) stock
Pinch salt and pepper for leeks, then potatoes, then to taste
½ teaspoon dried thyme or 2 sprigs fresh, chopped
2 tablespoons half and half or milk
Additional stock or water, if needed
1. Heat a heavy bottom pot over medium heat. Cook your bacon until crispy. Set aside on paper towels to drain.
2. Meanwhile, slice and wash your leeks. Cut off the rough green tops and dice the remaining white portion. Soak in a bowl of water for a minute or two, remove and drain.
3. Add 1 teaspoon olive oil to the bacon pot. Add your leaks, season with salt and pepper (about an 1/8 of a teaspoon each) and cook until soft, about 3 minutes.
4. While the leeks are cooking, peel and dice your potatoes. (The soup will be blended so the size and shape don’t matter, however the smaller the potato the faster the soup cooks.) Add the potatoes to the pot with the leeks. Season with another pinch of salt and pepper and the thyme and cook 2 minutes.
5. Add your stock, cover, and bring to a boil. Simmer until the potatoes are fork tender. Taste for seasoning – add more salt and pepper if needed.
6. If you are using a regular blender to puree, work in batches to blend your soup. If you have an immersion blender, use it in the pot to save yourself lots of clean-up.
7. Return to stove. At this point, if your soup is too thick (like baby food and not like soup), add more stock or water until it reaches the desired consistency (probably around ½ cup). Taste for seasoning - add more salt and pepper if needed. Stir over low heat until warmed through. Add your milk/half and half/cream and stir to combine.
8. Remember that bacon? Crumble/chop it and serve it on top of your soup. Grated cheddar cheese would also be awesome on top.
Source: recipe has been adapted from Rachael Ray