Leek Potato Soup (soupe Au Poireau Et Pommes De Terre)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 lb bacon, diced
• 1 onion, finely chopped
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped
• 2/3 lb leek, halved lengthwise (2 medium leeks)
• 4 potatoes, diced
• 1 garlic clove, minced
• 1 tablespoon dried parsley
• 1 teaspoon salt
• pepper, to taste
• 1/4 cup dry wine
• 3 cups chicken broth, seperated
• 1 pint half-and-half

Recipe

• 1 in a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes).
• 2 discard all but 2 tablespoons of the bacon drippings.
• 3 wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end).
• 4 in a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking.
• 5 add the cream and remaining 2 cups chicken broth; heat to a simmer.
• 6 serve as is or blend in a blender until smooth.
• 7 (traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream).