CREAMY LEEK SOUP WITH BACON AND SHALLOTS

CREAMY LEEK SOUP WITH BACON AND SHALLOTS image

Yield 8 servings

Number Of Ingredients 11

7 large leeks (about 4 3/4 pounds)
1/4 Cup (1/2 stick) butter
1 large onion, chopped
2 T sugar
2 t. dried thyme
3 14 1/2 oz. cans (or more) vegetable broth
1 12 ounce russet potato, peeled, quartered
1 1/2 Cups sliced green onions (about 1 bunch)
6 slices hickory-smoked bacon, cut into 1 inch pieces
4 large shallots, cut into 1/4 inch thick slices.
Pinch of sugar

Steps:

Cut dark green tops from leeks. Thinly slice 2 leeks. Set aside to use later as garnish. Coarsely chop remaining 5 leeks. Melt butter in heavy large Dutch oven over medium heat. Add coarsely chopped leeks, onion, 2 T sugar and thyme and saute until leeks begin to soften, about 8 min. Stir in 3 cans broth and potato. Cover and simmer until potato is tender, about 25 min. Add green onions and simmer 3 min. Using slotted spoon, transfer half of vegetables to processor and puree until smooth. Gradually add half of cooking liquid to puree in processor and blend well. Transfer puree to large saucepan. Repeat with remaining vegetables and cooking liquid. Season soup to taste with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate sliced leeks and soup separately). Preheat oven to 350 F. Saute bacon in heavy large skillet over medium heat until crisp, about 4 min. using slotted spoon, transfer bacon to paper towels and drain. Reserve bacon drippings. Arrange shallots on half of large baking sheet and sliced leeks on remaining half. Drizzle with bacon drippings. Sprinkle with pinch of sugar. Season to taste with salt and pepper. Bake until vegetables are light golden, stirring occasionally, about 20 min. Cool on baking sheet. (can be made 4 hours ahead. Let stand at room temp.) Bring soup to simmer. Thin with more broth, if desired. Ladle soup into bowls. Garnish with bacon and roasted shallots and leeks.