The Tasty Truth about Potatoes (+Potato & Leek Soup)

It's potato month! And though the potato may not be as pretty as a peach, we love it for its versatility and flavor. Whether it's baked, boiled, fried, or mashed, it's delish.

While potatoes often get a bad rap, the truth is they are good for you!

• An 8-ounce baked or boiled potato has only 100 calories and provides 4 grams of fiber.
• Potatoes are a good source of potassium (21% of your daily value) and Vitamin C (45% of your daily value).
• Potatoes are low in sugar and are fat- and cholesterol-free.

Those facts inspired me to make my favorite potato-leek soup. It's packed with flavor, and the turkey bacon helps keep it on the lighter side. Sure, we may still be experiencing our hot summer weather, but these strange overcast days tell us that autumn is coming. 

Potato & Leek Soup (a variation on Emeril's recipe)

Ingredients:

• 1 large leek - set aside green leaves, and slice the white part
• 2 large russet potatoes cubed (skin on)
• 4 slices of turkey bacon, chopped
• 2 garlic cloves, smashed well
• handful of black peppercorn
• 3 sprigs of fresh thyme
• 2 bay leaves
• 4 cups chicken stock (2 cans)
• 1/2 cup dry white wine
• 1/2 cup cream
• handful of parmesan
• 2 tablespoons snipped chives to garnish

Directions:

• In a soup pot or Dutch oven, cook the chopped bacon until soft and flavorful. In the meantime, take 2 large leek leaves (rinse well), make them into a cross, and put a handful of black peppercorn, your sprigs of fresh thyme, and 2 bay leaves in the center. Fold it up like a package and tie with twine. Set this aside. (This is a bouquet garni.)
• Add the sliced leeks (white park only, rinsed well). Cook for about five minutes until soft and wilted.
• Add 1/2 cup dry white wine. Bring to a boil.
• Add 4 cups chicken stock, diced potatoes, 1 teaspoon of salt, and bouquet garni.
• Add salt, pepper, and a teaspoon of cayenne if you like the spice. Throw in two very smashed garlic cloves.
• Simmer for half an hour or until the potatoes are soft.
• Once soft, use an immersion blender and blend to the consistency you like. Add in a 1/2 cup of cream and a handful of cheese.
• Serve in bowls and top with a few snips of chives. Enjoy!