This is loosely based on an Emeril Lagasse’s Potato, Onion and Roquefort soup from FoodNetwork.com.
Made it for the first time last night. Youngling said “it looks like a bowl of throw-up” then ate the whole bowl when she heard there was bacon in it. The hubster just straight-up ate two bowls. She’s right, it isn’t the prettiest soup in the world, but it is pretty tasty.
2 leeks, cut lengthwise once to clean, then sliced crossways
1/2 pound regular or thin sliced bacon…cut across the slices to make small slivers
32 oz chicken broth
1-1 1/2 pound of potatoes, peeled and rough cubed in to aprox. 1/2 inch pieces
1/2 cup milk or cream
1/4 cup plain greek yogurt or more to taste
1/2 tsp ground dried thyme
salt and pepper to taste
blue cheese crumbles (optional)2
In 2-3 qt soup pot: render bacon pieces over medium heat until brown and crisp. Remove bacon, but retain drippings in the pot. YES, the bacon grease. I said this soup tastes good, not that it was healthy.
Add leeks and a pinch of salt to bacon drippings and cook over medium until leeks soften, about 5 minutes.
Add potato pieces, chicken broth, another generous pinch of salt, about 1/8 tsp ground black pepper and dried thyme. Cook at a light boil until potatoes are fork tender, about 15 minutes, stirring occasionally.
With a slotted spoon or wire spider skimmer, remove about 1/2 of potato and leek pieces to a bowl.
Mix remaining potatoes, leeks and broth with a stick blender until mostly smooth. Return the retained pieces of potato and leek, plus 1/2 of the bacon bits to the broth mixture and simmer 1-2 minutes to re-warm the pieces. Stir in 1/2 cup milk and the yogurt. Add additional salt and pepper to taste, if needed.
Serve warm and garnish with remaining bacon bits and cheese crumbles, if desired.