Cook: Potato, Turnip, and Leek Soup

This soup is hearty and warming on a cold winter afternoon...



Potato, Turnip, and Leek Soup
Prep Time: 30 minutes 
Total Time: 1-2 hours 
Yield: 8 cups

0.25 lb bacon, diced
3 tbsp olive oil
1 lb leeks, chopped
0.5 c dry white wine
1 large potato, peeled and diced
1 turnip, peeled and diced

6 c low sodium chicken stock
2 bay leaves
2-3 sprigs fresh thyme
1 tbsp black peppercorns
0.5 c heavy cream
1 tbsp scallions, sliced
salt and pepper to taste

(1) In a large pot, saute bacon in olive oil over medium heat for about 5 minutes (it should still be soft)

(2) Add leeks, and saute for another 5 minutes

 (3) Meanwhile, make a bouquet garni by wrapping the thyme, peppercorns, and bay leaves in cheese cloth, using cooking twine to tie it shut.

 (4) Deglaze the pot with the wine (i.e. pour in wine and scrape off the brown bits)

(5) Add the bouquet garni, stock, potatoes, turnips, and a pinch of salt; bring to a boil

(6) Reduce heat and simmer for about 1 hour, or until the potatoes and turnips are fork-tender
(7) Puree; add additional salt and pepper, if desired

(8) Stir in cream, serve topped with scallions and homemade potato chips

Notes:  Leeks are very sandy, so be sure to clean them thoroughly by chopping off the green part, slicing down the center, and rinsing under cold water, fanning the layers as you rinse.  For pureeing, using an immersion blender is easiest, but a standard blender can be used (puree in batches if using the latter).  I  topped the soup with homemade purple potato chips, but store-bought kettle chips or croutons will work just fine.