Leek and Potato Soup with Frizzled Coppa

Name: Leek and Potato Soup with Frizzled Coppa
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

www.volpifoods.com

Creamy leek and potato soup with crispy Coppa garnish. Perfect for spring, served warm or chilled. Easy to make in just 1 hour, 10 minutes.

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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