Ingredients:
1 Large Leek
4 medium red potatoes (about 5 cups, cubed)
4 slices of bacon
½ stick of butter
¼ cup flour (heaping)
2 bay leaves
2 sprigs fresh thyme
1 TBS kosher salt
2 tsp white pepper
4 cups whole milk
Blue cheese and sour cream (for garnish)
Cut the 4 slices of bacon into pieces
Place bits in a large (6 quart) pot over medium heat
Wash and slice the white and light green parts of the leek
When the bacon is crisp, remove pieces to a paper towel, reserving
the grease in the pot
Add the leeks to the grease and stir, lower heat to
medium-low and sweat the leeks until they are soft
While waiting for the leeks, wash and cut up the potatoes
into 1 inch cubes/pieces and clean up your mess
When the leeks are soft, move them to the side of the pan
and put the ½ stick of butter in, raising the heat to medium
When the butter is melted, add the flour and mix to make a
roux, mix in the leeks
Cook for about 1 minute
Pour in the milk and stir
Add the potatoes, thyme, salt, pepper and bay leaves and stir some more
Increase the heat to medium-high and bring the pot to a
simmer, stirring occasionally to prevent sticking
Reduce heat to low and cook for 20 minutes (until the
potatoes are very tender)
Remove the bay leaves
Mash with a potato masher
Scoop into bowls
Top with a dollop of sour cream, a few pieces of bacon and ¼
cup crumbled blue cheese
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