Hearty, creamy potato leek soup with a bacon garnish. Perfect to prep in large batches for lunch throughout the week.
- Medium pot
- Immersion blender
- Food processor
- Frying pan
- 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
- 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
In a medium size pot, melt butter over medium heat. Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft.
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.
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.
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
Ladle soup into bowls, garnish with bacon, potatoes, and chopped chives.