Potato Leek Soup with Bacon and Greens

Simpe, Seasonal, Scrumptious
Recipe:	Potato Leek Soup w Bacon & Greens
Yield:	8 -10					Date:	1/22/12
	Portion Size:	cups			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
2	slices	Thick-cut Bacon		1. Cook bacon in a large soup pot, remove and set aside.
2	small	Leeks, trimmed, & washed		2. Cut leeks in half lengthwise and soften in the bacon
				grease left in the soup pot.
3/4	cup	White Wine, dry		3. Add white wine to pot, bring to simmer.
5	cups	Water		4. Add water to pot as soon as wine mix simmers.
2	lbs	Baby Potatoes, washed (or large potatoes cut into 1 - 1 1/2 inch cubes)		5. Add potatoes, bay leaves, salt and pepper to the soup
2	leaves	Bay Leaves		cover and simmer or boil for 10 minutes, till potatoes are
3/4	teasp	Mixed Peppercorns, finely ground		soft.
2	teasp	Salt		6. Remove bay leaves
4	cups	Mustard Greens, washed		7. In two batches, blend soup till smooth in the VitaMix,
				adding the mustard greens to the second batch.
				8. Stir the two VitaMix batches together in a soup pot on
				a low stove to reheat (if necessary).
				9. Cut the bacon into tiny bits and use as garnish.
I really loved this soup. I think the mustard greens going in at the end helps keep the soup
tasting very fresh and green, rather than tasting all the rootiness of the potato.