A new twist adds just a hint of smoke and sweetness to one of my all-time favorite kinds of soup. Perfect for warming up a cold winter evening, no matter how much snow is on the ground outside. Use Yukon Gold potatoes for best results. If you have to substitute baking potatoes, reduce the water and blend just until potatoes break down.
Ingredients
3 slices bacon
3 medium leeks, white and light green parts sliced thinly
1½ lb. Yukon Gold potatoes, peeled and cut into ½-inch cubes
2 c. chicken stock
¾ c. dry white wine
1 pear, peeled, cored, and cut into ½-inch cubes
1 t. salt
½ t. smoked paprika
¼ t. pepper
½ c. mascarpone cheese, for topping
Instructions
Cook the bacon until crispy over medium heat in a large pot or Dutch oven, turning occasionally, about 10 minutes. Reduce the heat to medium-low if the oil starts to smoke. Set the bacon aside.
Add the sliced leeks to the hot bacon fat. Cook over medium-low until the leeks soften and brown slightly, about 10 minutes.
Add the potatoes, stock, and wine. If the liquid does not cover the vegetables, add just enough water to barely cover. Cover, bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 30 minutes, until potatoes are very tender and starting to break down at the edges. (Russet potatoes may require a slightly longer cooking time.)
Add the pear and simmer for 10 minutes.
Off the heat, use an immersion blender to blend the soup, or transfer the soup carefully to a blender. Do not over-process.
Season with salt, paprika, and pepper, adding more to taste. Return to medium-low heat and bring the soup up to a boil. Chop the bacon.
Serve with a dollop of mascarpone cheese and the chopped bacon.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/02/potato-leek-soup-with-pear-and-bacon/