A thick and hearty potato leek soup, with the addition of bacon, and topped with fried onions.
|8||Strips of Maple Leaf Bacon|
|1 cup||White wine|
|4 cups||Chicken stock|
|½ cup||Heavy cream|
PREHEAT oven to 400F
CUT the leeks length wise, and then cut into half rounds. Rinse the pieces of leeks thoroughly
PEEL the potatoes and cut them into quarters, or slightly smaller. Toss the potatoes and leeks into a roasting pan. Add a whole head of garlic. Toss everything into a generous portion of olive oil, and place in the oven for approximately 45 minutes, or until the potatoes are soft and slightly browned. Periodically mix everything while it is cooking.
SLICE an onion into fine narrow strips. Fry the onion pieces in butter, and a couple tablespoons of olive oil, for about 10 to 15 minutes, or until the onions are brown. Once done, scoop them out, and place them on a paper towel
CHOP the bacon into large pieces and fry it in the bottom of the large pot, until it is crispy. Remove the bacon from the pot, but leave the bacon fat at the bottom.
GLAZE the potatoes and leeks in the pan, with white wine and a bit of chicken stock. Dump the potatoes and leeks into the bacon fat. Add the remaining stock, cream and milk. Blend this mixture in a blender until it is smooth, and then add the bacon pieces back in. Thin out the soup appropriately, using the remaining stock
SERVE soup, topped off with the fried onions.
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