Hearty, creamy potato leek soup with a bacon garnish. Perfect to prep in large batches for lunch throughout the week.
Equipment
- Medium pot
- Immersion blender
- Food processor
- Frying pan
Soup Base:
- 2 Tbsp butter
- 1 lb Little Potatoes, quartered
- 6 cups leeks, only the white parts, sliced
- 2 garlic cloves, sliced
- 33 oz chicken stock
- 1 cup 18% cream
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish:
- 8 pieces thick cut bacon, cut into strips
- 1 lb butter
- 1/2 lb Little Potatoes, finely chopped into squares
- 1/4 cup chives, finely chopped
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Instructions
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Step 1
In a medium size pot, melt butter over medium heat. Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft.
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Step 2
Add one pound of potatoes and cook for an additional five minutes. Add chicken stock and cook for 20 minutes until potatoes are very tender.
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Step 3
Using a hand emulsifier, puree soup until very smooth. Be careful not to splash as it will be very hot. Alternatively, you can do this in small batches in a food processor. Return to a clean pot, add cream, salt, and pepper. Return to the stove on low heat to bring temperature. Check seasoning.
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Step 4
To garnish: Fry bacon until crispy, remove from heat on paper towels to absorb oils. In a frying pan with butter, fry potatoes until golden brown and crispy. Remove from heat
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Step 5
Ladle soup into bowls, garnish with bacon, potatoes, and chopped chives.
