Recipes from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA
5 bacon strips, diced
1 small leek, trimmed and thinly sliced**
2 teaspoons fresh thyme or winter savory, or 1 teaspoon dried
Salt and freshly ground black pepper
2 large russet potatoes, peeled and cubed
2 cups milk
2 cups cream
2 cups corn kernels, fresh or frozen (preferably fresh)
Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.
Add the leek, thyme, and salt and pepper to taste and sauté until the leek is softened, about 5 minutes.
Stir in the potatoes, milk and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.
Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.
** Leeks can be dirty inside the layers and will need a washing. Trim off the root end and about ¼ inch of the white base. Remove any coarse outer leaves and discard. Trim the darkest portion of each leaf down to the light green, more tender portion, leaving about 2 inches of green. The dark green trimmed leaves can be reserved for other uses. Slice the leeks down the center and slice each piece into small half circles. Rinse and separate pieces in a bowl of cold water to remove dirt and sand. Using a slotted spoon, transfer to colander to drain. If using immediately, dry with paper towel.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.