Potato and Leek Soup

Much to my husband's detest, today I am using the leftover ingredients from the leek and potato casserole to make soup.  It's just above freezing outside today and I am cold!! Nothing warms me up better than a big bowl of homemade soup. My husband is on a health kick and has been complaining that everything I make has cream or "real butter" in it. Of course, these are old-fashioned recipes that are so yummy and rich made before the calorie counting days! Perhaps one day I will try to revise them for a healthier version, but right now it's cold outside and I could use the extra pounds as insulation!! :)

Ingredients:

2 small leeks
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 to 3/4 cup heavy cream
2 tablespoons snipped chives


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a little pouch by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside.

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any dirt. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved herb pouch, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.
Remove the herb puch and, working in batches, puree the soup in a food processor or blender. Stir in the cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.