1
large leek, white and light green parts, thinly sliced (about 1 cup)
½ cup
finely chopped celery
8 ounces
chanterelles (or mushrooms of your choice), roughly chopped
1 teaspoon
fresh thyme leaves, plus more for serving
1
bay leaf
1 tablespoon
flour
¾ cup
dry white wine, (such as Sauvignon Blanc)
4 cups
chicken stock
1 pound
baby Yukon gold potatoes, halved
1 teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper, plus more for serving
¼ teaspoon
ground nutmeg
¼ teaspoon
cayenne pepper
1 cup
heavy cream
Ingredients
6
strips thick-cut bacon, chopped
2 tablespoons
salted butter
1
large leek, white and light green parts, thinly sliced (about 1 cup)
½ cup
finely chopped celery
8 ounces
chanterelles (or mushrooms of your choice), roughly chopped
1 teaspoon
fresh thyme leaves, plus more for serving
1
bay leaf
1 tablespoon
flour
¾ cup
dry white wine, (such as Sauvignon Blanc)
4 cups
chicken stock
1 pound
baby Yukon gold potatoes, halved
1 teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper, plus more for serving
¼ teaspoon
ground nutmeg
¼ teaspoon
cayenne pepper
1 cup
heavy cream
Method
Place the bacon in a large Dutch oven or soup pot. Set the pot over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 8 minutes. Add the butter, leeks, and celery and cook, stirring often, for 5 minutes more, or until the leeks and celery begin to soften.
Increase the heat to medium-high. Add the chanterelles, thyme, and bay leaf and cook, stirring, until the mushrooms are softened, 3 to 5 minutes. Stir in the flour until incorporated.
Pour in the wine and simmer, scraping up any brown bits as you stir, until the liquid is reduced by half, 3 to 5 minutes. Add the chicken stock, potatoes, salt, pepper, nutmeg, and cayenne and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender. Stir in the cream until incorporated and heated through.
