Leek and Potato Soup with Frizzled Coppa – Volpi Foods

Ingredients

• 4 to 5 large leeks, about 2 pounds (dark-green tops for broth, whites and light-green parts for soup, below)
• 4 cups low-sodium chicken broth
• 6 black peppercorns
• 5 sprigs of fresh thyme
• 5 sprigs of flat-leaf parsley
• 1 bay leaf
• 1 teaspoon extra virgin olive oil
• 2 thin slices Coppa , cut into 1/4-inch strips
• 3 tablespoons unsalted butter
• 2 large russet potatoes or other baking potatoes, about 1½ pounds, peeled and cut into 1-inch chunks
• 1/2 medium yellow onion, halved and sliced
• 1/2 large shallot, sliced
• 2 cloves garlic, peeled and smashed with the side of a knife
• 2 teaspoons kosher salt
• 6 cups leek broth, from above
• freshly ground pepper, preferably white
• 1/2 cup heavy cream, optional
• mesh strainer
• dutch oven or large pot with cover
• blender