Creamy Leek Soup
- 1 lb bacon
- 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
- 2 medium onions, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 stick unsalted butter
- 2 medium boiling potatoes (6 ounces)
- 4 cups chicken broth (24 fluid ounces)
- 2 cups water
- 1 Turkish bay leaf or 1/2 California
- 1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
- 2 cloves garlic, chopped
- 1/2 cup chilled heavy cream
- Cut raw bacon into bits
- In large pot, cook bacon until very brown, remove & pat dry
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Discard all but 1 Tbs grease from pan
- Add butter
- Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
- Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
- Discard bay leaf.
- Blend 1/2 soup in blender or food processor, return to pot.
- Reheat and add cream and bacon (saving some for garnish)
- Server garnished with crumpled bacon and parsley.
- Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.