Adapted from Emeril Lagasse’s recipe
Time You’re Giving Up: 45 minutes
Servings: 8 average people, 6 really hungry people or 4 hungry people + left overs
Calories: I don’t want to know and neither do you. Promise.
1 large / 2 small leeks (about 1 pound) MAKE SURE THEY HAVE LARGE GREEN BITS
2 bay leaves
20ish whole black peppercorns
4 sprigs fresh / 2 teaspoons dried thyme
2 tablespoons butter
3 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1ish pounds russet potatoes, diced
Salt and Pepper to taste (start with 1 teaspoon each)
2/3 cup heavy cream
2 tablespoons snipped chives (for garnish; can be omitted)
Stock pot (minimum 2 quarts) with lid
Kitchen twine/dental floss/string
Blender/Food Processor/Immersion Blender/something that can liquefy food…safely
The Creative/Potentially Dangerous Part
DISCLAIMER: I AM NOT RESPONSIBLE IF YOU EAT ALL OF THIS, BY YOURSELF, IN ONE SITTING. IT’S ADDICTIVE AND DELICIOUS, BE WARNED.
Okay, remember when I said to make sure your leeks had nice green bits? Here’s why: trim the green bits off the leek stalk and, using the 2 largest (or 4 wimpy) leaves, fold into a square packet around the bay leaves, peppercorns and thyme. Tie with twine/floss/etc. and set aside.
Halve remaining leeks talks lengthwise and rinse well under cool running water to wash way any sand (not the kind of fiber we’re going for…). Slice thinly crosswise and set aside… don’t worry too much about perfection here, it’s all going in the blender anyway.
In your stockpot, melt butter over medium heat and add bacon. Cooking for 5ish minutes until the bacon is soft and has rendered lots of its fat. Add the sliced leeks and cook until wilted but not wholly transparent – another 5ish minutes. Add the white wine and bring to a boil. Toss in the leaf-packet, chicken stock and potatoes and return to a boil. Reduce to a simmer and cook for 30 minutes until the potatoes are soft (practically falling apart).
Remove the packet thing and, IN BATCHES, puree the soup in a food processor or blender (alternately, if you have a spiffy immersion blender, you can do this right in the stock pot). Stir in cream and adjust seasoning if necessary. Serve immediately and garnish with chives. Try not to burn your mouth/esophagus as you gulp it down.
This soup refrigerates exceptionally well for up to 4 days; I haven’t tried freezing it yet, so do so at your own risk – and let me know how it goes, ok?