2.25 lb leeks
1/4 stick butter
1/2 onion, chopped
1 tbsp sugar
1 tsp dried thyme
3 cups vegetable broth
6 oz , peeled chopped russet potatoes
3/4 cup of chopped green opions
3 slices of smoked hickory bacon, cut into 1 inch pieces
2 large shallots , cut into 1/4 inch slices
Pinch of sugar
Cut dark green tops from leeks
Thinly slice 1 leek, coarsley chop the remainder
Melt butter in heavy dutch oven over medium heat
Add coarsely chopped leeks, sugar, onion and thyme and cook for about 8 minutes or until leek is soft
Stir in broth and simmer until potatoes are tender about 15 mintes
Add green onions and simmer 3 minutes
Using slotted spoon transfer 1/2 vegetables to processor until smooth
Gradually add the liquid to this puree and process
Transfer this puree to saucepan
Repeat with remaining vegetables and cooking liquid
Season soup with salt and pepper
Heat oven to 350
Saute bacon in saucepan until crisp, remove with slotted spoon and drain. Reserve drippings
Arrange shallots on half of a large baking pan and the sliced leeks on the other half
Drizzle with bacon fat and pinch of sugar
Bake about 20 minutes until golden, stirring occasionally. Cool on sheet
Bring soup to simmer and thin with more broth if desired
Ladle into bowls and garnish with bacon, shallots and leek.
