Leek Potato Soup (Soupe Au Poireau Et Pommes De Terre)

Ingredients

• 1/4 lb bacon, diced
• 1 onion, finely chopped
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped
• 2/3 lb leek, halved lengthwise (2 medium leeks)
• 4 potatoes, diced
• 1 garlic clove, minced
• 1 tablespoon dried parsley
• 1 teaspoon salt
• pepper, to taste
• 1/4 cup dry white wine
• 3 cups chicken broth, seperated
• 1 pint half-and-half

Directions

1. 1

   In a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes).

2. 2

   Discard all but 2 tablespoons of the bacon drippings.

3. 3

   Wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the white parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end).

4. 4

   In a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking.

5. 5

   Add the cream and remaining 2 cups chicken broth; heat to a simmer.

6. 6

   Serve as is or blend in a blender until smooth.

7. 7

   (Traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream).