3 tablespoons butter or 2 tablespoons olive oil
4-5 small to medium potatoes
1 large leek
3 cups chicken or veggie stock
1 cup of water
1/2 cup heavy cream
3-4 cups chickweed
3-4 slices of bacon
salt and pepper
In a large pot of water over high heat, blanch about half of the chickweed in boiling water for about 5-10 seconds, then shock it in ice water. Set the chickweed aside.
Dice the bacon, and cook until crispy. Drain on paper towels and set aside.
Dice the leek and quarter the potatoes.
Melt the butter in a large soup pot. Add the leek and potatoes and cook over medium heat for 5-10 minutes, stirring frequently.
Add the stock and water and simmer until the potatoes are fork tender (about 20 minutes). Add the blanched chickweed to the pot and stir.
With an immersion blender, puree the soup until mostly smooth. A few chunks are acceptable, but it’s really your choice. Stir in the cream and
Season with salt and pepper and top with some of the raw chickweed and the bacon bits.
bacon recipe courtesy of: Patricia & John, Cook Local, Seattle, Washington, April 13, 2009 | Nash's Organic Produce, 4681 Sequim-Dungeness Way, Sequim, Washington 98382, (360) 681-6274