A textured potato and leek soup full of smoky bacon bits, sliced sautéed leeks, chunks of tender-crisp potatoes and rice floating in a golden chicken broth.
Slice off the dark green tops and root ends of the leeks. Cut each leek in half lengthwise and remove and discard one or two layers of outer skin. Thinly slice each half and place in a colander. Rinse the leeks to remove any dirt and drain well.
In a 5 or 6 qt Dutch oven, heat the oil over medium
heat. Add bacon pieces and cook while stirring occasionally, until completely
browned and crisp. Push the bacon to one side of the pot, tip the pot, spoon
out and discard excess fat, leaving about 1 teaspoon of fat in the pot.
Add leeks and sauté, while stirring, for 2 minutes or just until tender.
Add potatoes, rice, thyme, bay leaf, salt and pepper. Pour in chicken broth and bring the soup to a gentle boil over medium-high heat. Let boil for 2 minutes then reduce heat to low. Cover and simmer for 20 - 25 minutes until the potatoes are tender and the rice is cooked. Remove thyme sprigs and bay leaf before serving. Garnish with fresh thyme sprigs.