This soup is warm and satisfying on a cold winter's day. The Yukon gold potatoes used in this recipe give it a creamy consistency.
Makes 4-6 servings
3 large leeks
2 tablespoons (30 g) unsalted butter
4 medium Yukon Gold potatoes, peeled & diced
4 cups (950 ml) chicken broth
1 1/2 teaspoons (7.5 ml) kosher salt
2-3 sprigs of fresh thyme
1 bay leaf
freshly ground pepper
4 strips of bacon, cooked crisp and broken into bits
Balsamic Glaze (optional)
Cut off the roots and the dark green part of each leek and slice lengthwise. Fan each leek open and run under cold running water to remove any dirt.
Cut each leek into 1/4 inch (6 mm) rounds.
Melt the butter in a large pot on medium heat and add the leeks. Reduce heat to low and cook slowly until softened, 10-15 minutes. Avoid browning.
Add the chicken broth, diced potatoes, thyme, bay and salt to the pot. Increase heat and simmer for 20-30 minutes until the potatoes are fork tender.
Remove the bay leaf and thyme sprigs. For a creamy consistency, remove 2 cups of the soup and blend into a puree. Add back into the soup and stir well. Season with salt and pepper to taste.
Ladle into bowls and garnish top with bacon bits and drizzle with balsamic glaze.