A wonderful comfort food for (yet another) rainy day. The often overlooked leek, is a cousin to the onion and much milder in flavor. It doesn’t overpower the soup. A great trick to cutting the fat in any cream soup, is to purée a portion of it and add it back in, thereby needing less cream. Add a hunk of crusty bread and eat it as a meal or, eat it complimentary to a meal, this delicate soup is sure to be a hit.


4 slices bacon, chopped
1 Tbsp butter 
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced 
Handful of fresh thyme leaves
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch chunks
Salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
Handful of parsley, chopped
2 green onions, sliced

1. Fry the bacon in a large saucepan over medium heat until crisp. Transfer to a paper towel-lined plate. 
2. Keep about 1 Tb of the bacon fat in the pan and add the butter. Sauté your leeks and garlic until soft, about 5 min. 

3. Add the broth, potatoes, thyme and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
4. Puree half the soup in a blender (remove cap to let steam escape), then return to the pot. 
5. Stir in the cream and bring to a simmer. 
6. Throw in the peas and cook 3 min more.

7. Season with salt and pepper and serve topped with bacon, parsley and green onion.
The wedding feast began with a thin leek soup, followed by a salad of beets and green beans…..
– A Storm of Swords