Leek & Potato Soup

I'm a huge soup lover, even in the warmer months. I love eating with a spoon & holding the bowl up right underneath my chin to make sure not a single drop is spilled. I find this particular soup comforting at all times of the year, but especially now in the colder months. It's getting very cold in Georgia this weekend & there's potential for a little snow! This one is a favorite of both mine & my husband's. It really seems to hit the spot every time no matter what. 

Originally this soup was inspired by Julia Child's leek & potato soup that was just leeks, potatoes, and water with a little cream or butter at the end. I've toyed with different variations, but this one is the way I prefer it. At just 4 ingredients, it can't get any easier (salt & pepper not included): leeks, russet potatoes, bacon, and chicken stock. The hardest part is cleaning & cutting up the leeks. You will also need a blender to reach the smooth consistency. A regular blender will work fine, but an immersion blender is easier & is a tool you will love having in your kitchen anyway! You can find the one that I use HERE from Amazon. 

Another reason why I love this soup is that it is Whole30 compliant as long as the bacon & stock are compliant. If I don't make my own chicken stock, I like to buy Costco's brand. It has minimal ingredients & tastes great. This soup is dairy free (which is perfect for me since I have to be careful of what dairy I eat), but it's still so creamy & luscious that you'll hardly believe it. To me, this is what simple, whole meals are all about; a few ingredients that really shine without any weird fake stuff. Not to mention it's hearty & filling & oh so satisfying. This works for a family's dinner, but it's also great for 2 people because it makes enough to last a few meals so it's a perfect option for meal prep. Trust me, this is one dish you won't mind eating again & again. 

Leftover can be kept in the fridge for up to a week.

{Makes 4-6 servings}


INGREDIENTS 

3 large leeks (4-5 cups chopped)
3 large russet potatoes (roughly 6 cups diced)
6-10 strips of bacon
chicken stock (2 quarts) *there will be extra 
kosher salt
freshly ground black pepper



INSTRUCTIONS 

1) Start by cutting the leeks & cleaning them. Leeks have a lot of dirt in between the layers that has to be washed out. Start by cutting of the hard bottom of the stalk and a majority of the dark green part at the top. Remove a 2 to 3 of the outer layers that don't look fresh. Cut the leek in half lengthwise then lay each piece on it's flat side, and slice across the leek to make small pieces that are shaped like half moons.

2) Place the leeks in a colander and rinse vigorously with running water. Use your hands to move the leeks around to make sure that water gets in between all of the little layers. Repeat this process at least 2 more times to be extra sure that all of the dirt has been rinsed off. Leave leeks to drain while the rest of the ingredients are prepared. 

3) Set out a large pot or dutch oven. Slice bacon strips into small pieces called lardons. Kitchen shears make this job much easier & you kind find my favorite shears HERE.  Cook the bacon lardons on medium heat until crispy. 

4) While the bacon is cooking, wash, peel, and dice the russet potatoes into 1 inch cubes. Leave the potato pieces in a large bowl of water until time to use them. This prevents them from turning brown. 

5) When the bacon is done, remove it to a paper towel lined plate. Remove most of the bacon fat, leaving about half a cup in the pot. 

6) Add the leeks to the hot bacon fat carefully, there will still be some water on the leeks which will cause the grease to splatter.

7) Cook leeks until they have softened then add the drained potatoes to the pot. 
***Use the same colander from the leeks to drain the potatoes. 

8) Add a pinch of kosher salt and stir everything together then pour in just enough chicken stock to cover the potatoes. 

9) Cover the pot & bring to a boil, then reduce heat until simmering. 

10) Simmer until potatoes are soft and easily break apart with a fork, about 30 minutes. 

11) Use an immersion blender to puree until everything is smooth. There should be no chunks. 

12) This is the most crucial step: check for seasoning. A majority of the time it will need more salt, unless the bacon used is extremely salty. [Usually salt is added during the cooking of potatoes, but I find that when using bacon grease, it can be easy to over do it, so just wait until the end to taste.] Add as much salt as needed until the soup tastes good to you, and add black pepper if desired. I personally love a lot of pepper in this soup.

13) Keep a little extra stock on hand to thin out the soup if it feels too thick. If it's too thin, simmer uncovered until it starts to thicken, but be careful of the salt content; when reducing the liquid goes down, but the salt stays the same making the contents more salty. 

14) Serve with the cooked bacon. Other great topping options are cheese, sour cream, shredded chicken, scallions or chives, cooked chunks of sausage.