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.