- 2 smalls Leeks
- 2 wholes Bay Leaves
- 20 wholes Black Peppercorns
- 4 sprigs Thyme, fresh
- 2 slices Bacon, chopped
- 1/2 cup White Wine, Dry
- 5 cups Chicken Stock
- 1 1/4 pound Russet Potatoes, diced
- 1 1/2 teaspoon Kosher Salt
- 2 tablespoons Chives, snipped
- 3/4 cup Heavy Cream
- Trim the green portions of the leek, and using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns, and thyme. Tie into a package-shaped.
- Bundle with kitchen twine, and set aside. (Alternatively, tie the 2 leek leaves, bay leaves, peppercorns, and thyme together in a piece of cheesecloth.)
- Using a sharp knife, halve the white part of the leek lengthwise. Rinse the leek well under cold running water to rid it of any sand. Slice thinly crosswise and set aside.
- Melt the butter in a large soup pot over medium heat, and add the bacon. Cook, stirring occasionally until the bacon is soft and has rendered most of its fat, about 5 minutes. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni and the chicken stock, potatoes, salt, and white pepper. Bring to a boil. Then reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender and the soup is very flavorful.
- Remove the bouquet garni and puree the soup using an immersion blender or in batches in a blender. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
- Stir in the crème fraîche, and adjust the seasoning if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.