Potato Leek Soup

When I lived in Ithaca, NY I had access to one of the best Farmer's Markets I've ever seen.  There were several large produce vendors and many more smaller ones along with craft and ready made food vendors.  The atmosphere was very friendly and "Ithacan" with the recycling canisters and organic everything.  I taught myself to cook in Ithaca.  I learned to increase my appreciation for fresh vegetables.  And due to the variety of produce available, I also experimented with anything I could get my hands on.  It seems strange now that leeks were one such experiment.  But in fact they may have been the first.

I recall reaching for these hefty alliums that were bundled three to a bunch.  They had a fine coating of gritty sand and a cold moisture on the roots that told me they were very freshly picked.   Tucked under the rubber band was a small yellow slip with a very simple recipe for potato leek soup, possibly only four ingredients.  Perfect!  This isn't the same recipe, but just as simple, comforting and satisfying.  Hopefully the days where I'll want soup are drawing to a close.  At least Punxsutawney Phil thinks so!
Ingredients:

• 3 strips Bacon I used thick cut peppered bacon (or 2 T Olive Oil or Butter)
• 3 Leeks, white and light green parts halved and sliced and well rinsed
• 4 - 6 C cubed Potatoes, skins intact I used Red potatoes, Yukon Gold would also be excellent
• 4 - 6 C Broth or Water
• Sachet of Thyme, Bay Leaf, Rosemary
• 1/4 - 1/2 C Heavy Cream or Whole Milk
• Salt & Pepper to Taste

Snip the bacon into little strips and cook over medium heat in a stock pot until the fat has rendered and the bacon bits are crisp.  Remove the bacon with a slotted spoon and pour the fat into a glass bowl.  Measure back 2 T of the bacon fat.  If making the soup vegetarian, omit the bacon and just add the oil or butter over medium heat.  

I recommend rinsing the leeks after you've cut them into half moons due to the pervasive dirt that can be found several layers deep.  Add the drained slivers to the pot and toss in a pinch of kosher salt.  Cook over medium heat until softened (approx 6 to 8 min).  Add in the potatoes and stir to combine.  Cover with broth or water and add in the sachet.  Bring to a simmer and let cook until the potatoes are softened (approx 20 to 30 min).  The reason my measurements are approximate are I like to use up what I have and will make a larger or smaller batch of soup accordingly.  For a thicker soup, the broth should only just cover the potatoes.  Stir occasionally to ensure even cooking.  For a thinner soup, cover the potatoes by an inch or so.

Once the potatoes are fork tender, take the pot off heat, remove the herb sachet, and add in the cream.  Using your immersion blender, (or work in batches in your regular blender) blend to desired consistency.  Taste and season accordingly.

I like to serve the soup with either hearty whole grain crackers or bread to dunk.
 
Enjoy!