Leek and Potato Soup

Made with simple ingredients, Potage Bonne Femme is one of the great classics of French country cooking. Chilled and enriched with further cream, it turns into Vichyssoise. This hot soup is the version of David Ashwell, chef of Brasserie Beck.

Serves four.

3 leeks, washed thoroughly and sliced lengthways
1 onion, peeled and sliced
3 ounces smoked Applewood bacon
1 small bunch of thyme
1 Yukon Gold potato, sliced
1 pint chicken stock
scant 1/4 pint heavy cream

In a heavy bottomed pan, slowly brown the bacon over low heat to render its fat.

Add onions and leeks to the bacon and cook until they are soft. Add potato slices and thyme, stir well and cover with chicken stock.

Cook gently over medium heat until potatoes are soft.

In a blender, blend all ingredients until smooth and pass through a strainer.

Season to taste.

When serving it hot or cold, add the cream (upt to 1/2 pint for Vichysoisse) for flavor and color, and garnish with chopped chives.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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