We had such a great time filming the first season of Hungry in Brooklyn. Looking forward to embarking on Season 2, but in the meantime, here is the first recipe from our season finale, HiB: Dinner for Two. This Bacon and Potato Leek Soup is hearty yet elegant - the perfect first course to a special dinner made with love. 

BACON AND POTATO LEEK SOUP

• 1/3 lb thick-cut bacon
• 1 large leek, sliced
• 2 shallots, chopped
• 4 cloves garlic, minced
• 2 lbs organic yukon gold potatoes, large dice
• 5 cups chicken stock 
• 8 ounces creme fraiche or sour cream 

Chop the bacon and saute in a large pot over medium low heat until the fat has rendered and the bacon is crisp.  Remove the bacon with a slotted spoon, leaving the rendered fat in the pan for sautéing.  Add the leek, shallots, and garlic and a pinch of salt and pepper to the pot and sauté until soft, about 5 minutes.  Add the potatoes and the chicken stock, and bring to a boil.  Reduce to a simmer and cook for about 30 minutes or until the potatoes have softened.  When the potatoes are soft, blend the soup with an immersion blender (or a food processor/blender in batches).  Taste and adjust seasoning as desired. Add the bacon back to the pot and stir in the 8 ounces of creme fraiche. Taste, season, serve, and devour :)