Potato-Leek Soup

Oh, 'tis the season for soup! We got bread from Companion Bakery and dipped it into this soup for a real stick-to-your-ribs winter meal. 

Potato-Leek Soup
-1 lb. leeks
-2 bay leaves
-20 back peppercorns
-4 sprigs fresh thyme
-2 tablespoons butter
-4 strips bacon, chopped
½ cup dry white wine
-5 cups chicken broth
-1 lb. russet potatoes, diced
-1 1/2 teaspoon salt
-3/4 teaspoon white pepper
-1/2 cup heavy cream
-chives, chopped, for garnish

1. Make a bouquet garni by tying the bay leaves, thyme, and peppercorns in cheesecloth and securing with kitchen twine.

2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

3. 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.

4. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil.

5. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, 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.

6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the heavy cream and adjust the seasoning, if necessary. Garnish with the chives and serve immediately.