Potato-Leek Soup with Crispy Bacon
Silky, cheap, and on the table in half an hour. The bacon goes on at the very end so it stays loud and crisp.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- bacon8 oz
- potatoes36 oz
- leek3 piece
- chicken broth80 tbsp
- heavy cream10 tbsp
- butter4 tbsp
- garlic4 clove
- fresh parsley8 sprig
- salt2 tsp
- black pepper1 tsp
You'll need
pot · blender
Method
Dice bacon and fry from cold until crisp. Lift out, leave the fat.
8 min · fry
Sweat sliced leek and garlic in the bacon fat and butter, 5 minutes.
5 min · saute
Add cubed potatoes and broth. Simmer until potatoes collapse, 15 minutes.
15 min · simmer
Blend smooth, then stir in cream. Season until it tastes sharp.
4 min · prep
Ladle out and top with bacon and parsley just before serving.
2 min · rest
Serving suggestion
Warm sourdough rolls for dunking make it a full dinner.
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