One of my favorites! Rich and creamy ... velvety goodness!
The recipe is very forgiving, adjust to your tastes.
4-5 large leeks or 6-7 small (white parts only)
3 TBS bacon fat
1 large white onion
4-5 medium RUSSET potatoes (key)
3 cloves crushed garlic
3-4 Cups Homemade Chicken Stock
1 pint whipping cream
1 tsp Mace
fine cracked black pepper, white pepper, & salt to taste.
thin chopped chopped fresh chive for garnish.
Serve COLD with toasted galic Pita bread, chives on the soup.
Prepare chicken stock the day before and let rest in fridge. I used around 40 leftover wing tips from wings, and one roaster carcass. Melt some bacon fat and brown chicken bits, add simple mirepoix (onion,carrots, celery), add herbs like rosemary, sage, thyme, bay leave ... season to mild taste with S&P. Never over season stock! Cook that for 15-20 minutes and add water to cover. You want enough bones/cartilage to make it like jello after chilling....Over here BOY!
Skim the fat off after chilling.
Thoroughly rinse leeks to rid them of sand. Dice onion, and crush garlic.
Add bacon fat, sweat leeks, onions, and garlic til tender
Add stock and potatoes. boil, cover and reduce to simmer til taters are tender.
Puree with stick blender til smooth, add cream and mace.
Season with salt & black/white peppers to taste.
Serve cold with chives and toasted garlic pita bread slices