Wednesday, September 23, 2009
I wanted to make a quick and light dinner that would fill Joey and I up before softball but also give my parents that home-cooked feeling. Unfortunately, I got a late start and everything took a little bit longer than it should have so we ended up eating after our game (dinner at 9!). This soup is light and flavorful and rather quick and hands off once you get it simmering.
I watched this video and learned a valuable lesson about cleaning leeks. I have tasted that grit and sand before in finished leek dishes. I knew about the bowl part but didn't think that pouring them out wouldn't help at all.
This recipe didn't specify if herbs should be fresh or dried, but the flavor is really stand-out so I highly recommend fresh. To chop the thyme remove the leaves from the stems and roll into a thin cigar. To use the thyme, pinch leaves off of thick stems or drag your fingers against the grain to remove leaves.
1/2 t salt or to taste
4 oz chopped bacon
2 T butter
2 sliced leeks
2 t sage (fresh)
2 t thyme (fresh)
4 C chicken broth
1 1/2 C cream
1 bay leaf
3 potatoes, chopped into bite-sized pieces
green onions or chives (for topping)
shredded cheese (for topping)
1. Saute bacon in a large stockpot
2. Add butter, leeks, sage and thyme. Let cook 1 minute
3. Add chicken broth, cream, bay leaf, and potatoes
4. Simmer until potatoes are tender.
5. Serve hot with toppings