Hearty Bacon Potato Leek Soup

Surviving a Polar Vortex

As I type, the temperature outside is 5 degrees. The wind is over 20 mph with gusts to 30. On days like these natural instinct leads us to seek a filling meal that combines fat with the carbs and protein.

Days like these call for something other than vichyssoise. Something that starts with bacon!

Ingredients

1 slice thick bacon, diced

Two medium leeks (white and light green parts only) sliced in thin half rings

3 or 4 orange size gold potatoes, peeled and quartered

bay leaf

1 clove garlic, minced

thyme

chicken broth to cover

1 cup cream

1 cup buttermilk

1 teaspoon Worcestershire sauce

grated nutmeg, salt and pepper to taste

Method

Starting with a cold pan, gently cook the bacon to just done. Remove the bacon and set aside.

In the same pan, saute the leeks until they soften without browning them. Add the garlic, bay leaf, and the thyme leaves, and saute for another 2 minutes. Add a pinch of salt and several grinds of pepper. Add the chunked potatoes to the pan and fill with broth until the potatoes are not quite covered.

Simmer the potatoes until they are very tender.

Remove the bay leaf. Use a stick blender, a blender, or a food processor to puree the potatoes and leeks. You may need to add a little broth, but do not add any more than you must. Add the Worcestershire sauce, the cream, and the buttermilk. Add the grated nutmeg. Add the bacon back. Stir to blend.

Cook the mixture over low heat while whisking to avoid scorching or clumping. Continue to cook until the mixture thickens and is hot. If the soup becomes too thick, add more stock. You wants a thick but pourable soup. Taste and adjust seasoning.

Garnish with scallion rings, minced parsley or chives, and/or more bacon crumbles.

Enjoy!