This version of potato bacon soup is not as thick as classic cream heavy versions, however it is still hearty and delicious.
- 6 large red potatoes (or other waxy potatoes)
- 4 large leeks
- 1/2 pound bacon ends, cubed
- 6 cups chicken stock
- 1 cup white wine
- 1 bouquet garni (4 sprigs rosemary, 2 sprigs sage, 1 sprig rosemary)
- course salt
- pepper
- 3 Tbsp fresh tarragon
Peel potatoes and cut in quarters. Set aside.
Cut off all the green parts from the leek. Split them in half, lengthwise, and wash out throughly to remove any sand between the layers. Chop the leeks and set aside.
Place a stock pot over medium heat. Add the cubed bacon, cook until browned. Remove the bacon and drain any reserve 2 Tbsp of bacon fat. Discard any excess bacon fat. Add the 2 Tbsp bacon fat back to the pot. Add the leeks and potatoes to the pot, cooking over medium heat until slightly sofened, about 10 minutes. Stir in the wine, bouquet garni, and salt and pepper to taste. Add the stock and cook for 25 minutes or until the potatoes are very soft. Remove and discard the bouquet garni.
Remove the soup from heat. Using an handblender, puree in the pot. Return to heat and boil. Add the reserved bacon and tarragon. Remove from heat and serve.
