Ingredients
3tbspbutter
2slicesbacon,chopped
2large leeks,white and light green part only, chopped
2lbsYukon gold potatoes,peeled and chopped
4cupschicken stock or vegetable broth
2bay leaves
4sprigsthyme,or ¾ tsp dried thyme
freshly cracked pepper and salt
½cupwhite wine
1cupheavy cream,can substitute whole milk
red pepper,crushed, optional
Preparation
Melt butter in a heavy pot over medium heat. Add bacon and cook until until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
Stir in white wine to deglaze the pan. Add stock, bay leaves and thyme and season generously with salt and pepper.
Simmer until the potatoes are very soft. Blend the soup with an emersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream.
Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
Soup will thicken slightly as it cools.
