Caramelized leek and potato soup

Caramelized leek and potato soup

Ingredients

Instructions

1. 1

   Cut off the root end and the dark green tops of the leeks, and peel away the tough outer layer. Rinse the outside of each shaft under cold water. Slice into coins, and place in a bowl of water gently cleaning each coin. Drain.

2. 2

   Lay the bacon in a cold pot or dutch oven and set it over medium heat. Cook, turning occasionally, for 8 to 12 minutes, until crisp and the fat has rendered out. Move the bacon to a paper towel and pour off all but about 2 tablespoons of fat.

3. 3

   In the same pot, spread the leeks flat and season with 1 tsp of the salt. Cook over medium heat for about 20 minutes, leaving them undisturbed for a few minutes at a time so they take on color. When brown bits build up on the bottom, add a splash of water and scrape them up. Add the garlic and thyme for the last minute.

4. 4

   Add the potatoes, 4 cups of the broth, and scrape up anything stuck to the bottom of the pot. Bring to a boil, then immediately drop to a gentle simmer. Cook for 15 to 20 minutes, until a chunk of potato falls apart when you press it against the side of the pot. Do not let it boil hard for the whole time, and do not cook it well past tender.

5. 5

   Turn off the heat, and use a potato masher or an immersion blender to blend the soup in short pulses and stop while it still has a little body to it. Add another cup of broth if you want the soup to be smoother.

6. 6

   Stir the sour cream along with the milk into the soup. Season with the pepper and more salt to taste.

7. 7

   Ladle into bowls and top with crumbled bacon, chives, and a spoonful of sour cream.