Potato-Bacon-Leek Soup
2 tablespoons olive oil
3 strips bacon, coarsely chopped
1 large leek
3 green onions with tops, chopped
½ cup Chardonnay or other dry white wine
5 cups stock, chicken or vegetable
5 medium russet potatoes, peeled and diced
1 teaspoon salt
1 teaspoon white pepper
½ cup heavy cream
½ cup skim milk
Heat olive oil in stockpot; cook bacon for about 5 minutes, or until fat is rendered.
In the meantime, trim off root end and about one-quarter inch of the white base from the leek. Remove coarse outer leaves. Trim the darkest portion of leaves, leaving about 2 inches of green. Slice leeks down the center and rinse well. Chop leeks into half-inch pieces and add to bacon with green onions. Cook about 3 minutes or until onions are translucent. Add wine and cook over medium heat for 5 minutes.
Add stock, potatoes, salt and white pepper. Cover stockpot and continue to cook over medium heat about 25 minutes or until potatoes are tender. Let soup cool for 10 minutes; add cream and milk. Puree with immersion blender or in food processor. Reheat if necessary.
Serves six.