Yea, so its getting a little chilly here in NYC. Im trying to hold on to warm thoughts and warm weather, but looking ahead at the forecast for this week I have to let go. So here we go with soup season. Potato soup has always been a staple in my grandparents house when the weather gets cool. My grandmother would make it for me whenever I was sick or when I wanted it, but looking back I never tried to mimic the recipe or even attempt to make it myself for that matter. All I know is, that I love it! With fall here, soup is on my brain and this is the first thing that came to mind for a quick bowl of fabulous comfort.
POTATO SOUP WITH CRISPY LEEKS AND BACON
2-3 lbs Idaho potatoes, peeled washed and cut into quarters
2 leeks, 1 - cleaned, trimmed and cut into thirds and the other cleaned, trimmed and julienned
4 cloves of garlic, peeled
2 white onions, peeled and cut into quarters
2-3 quarts chicken or vegetable stock or water
1 leek, cleaned, trimmed and julienned
4 strips of thick cut slab bacon, cut into small cubes
wondra flour (regular flour can be used if wondra flour is not available)
Cut and trim leeks, removing some of the tough green exterior. Soak leeks in a bowl of cold water, separating the leaves to remove inner dirt. Julienne one leek and set aside. Add potatoes, garlic, onions and remaining leeks in a large stock pot, adding enough stock or water just to cover the potatoes and bring to a boil. Starting in a cold saute pan, add bacon, cooking till fat is rendered and crispy. In a separate bowl, toss cleaned julienned leeks in a little wondra flour just lightly coating them and fry till brown, and season with salt while hot. When potatoes are cooked through, puree in a blender until smooth, altering the consistency with the remaining stock to your liking. Heat pureed soup until hot and season with salt and pepper to taste. Ladle potato soup into a soup bowl and garnish with fried leeks and bacon.
Photo via F.F.F