Potato Leek Soup

So, I had a bag of Potatoes.  And it was St. Patrick's Day.  Why not make a Potato Leek soup?  Personally, I love it, and we've had it every week since then.  So, I hope you enjoy it too!

Potato Leek Soup

2 Leeks 

2 Bay leaves

10 Black Peppercorns

4 sprigs fresh Thyme

2 Tablespoons Butter

4 strips Nitrate Free, High Quality Bacon, chopped

1 Cup Apple Juice

2 Cups Chicken Stock

2 1/2 Cups Water

1 to 1 1/4 lbs Potatoes, diced

2 teaspoons Sea Salt

1/2 cup Heavy Cream (Though I've never made it without, I think this is probably optional...)

2 tablespoons snipped Chives 

Directions

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. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Halve the white part of the leek lengthwise and rinse well under cold running water. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the apple juice and bring to a boil. Add the bouquet garni, chicken stock, water, potatoes, and salt and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and puree the soup in a food processor or blender. Stir in the heavy cream. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.  I also cannot eat a meal without cheese. So, I sprinkle cheese on top as well.  It's divine.  Enjoy!