Potato and Leek Soup with Crispy Bacon
On a cold and grey day nothing tastes as satisfying as a good old fashioned potato soup. Although it’s a real simple dish, with a few tricks you can make it taste fantastic and have your friends coming back for more if you serve it at a dinner. Here we go:
- 100 g leek
- 1 clove garlic
- 700 g potatoes
- 1.5 l chicken or vegetable broth
- 70 g smoked bacon
- 200 ml cream
- 2 tablespoons chives
- Wash the leek and cut it in thin rings using only the white part of the leek.
- Peel and chop the garlic
- Peel and dice the potatoes, try to get the pieces roughly the same size to ensure they all cook through equally.
- Melt the butter in a large pot and glaze the leek and garlic.
- Add the potatoes and stir in cooking for roughly a minute,
- Then pour in the broth and boil gently for approximately 25 minutes
- In the meantime you can cut the bacon into squares and fry it nice and crispy. Drain the excess fat and save the bacon bits for later.
- Add the cream to the soup and let it cook for another 5 minutes, then remove from heat and puree with an immersion blender, spicing to taste with salt and pepper.
- Serve soup in a bowl topped with bacon bits and chives.
Tips & Tricks
If you are a mushroom fan, add fried mushrooms as a topping. Fry the mushrooms in a pan for 2 to 3 minutes, spice with salt and pepper and add a squirt of lemon juice.
The soup is very filling; make sure you don’t serve a too big portion if you use it as a starter.
The soup tastes great on its own but a slice of rich brown bread compliments it nicely.