Ingredients
- 10 ½ ounces (300g) peeled, sliced potatoes
- 10 ½ ounces (300g) sliced leeks
- 1 ¼ cups (290 ml) milk
- ⅕ cup (50 ml) light cream (single cream)
- 5 ⅓ ounces (150g) chopped bacon
- 3 cups (700 ml) chicken stock
- 4 slices bread
- Black pepper, to taste
Equipment
- Chef’s knife
- Cutting board
- Large saucepan or Dutch oven
- Wooden spoon
- Peeler
- Countertop blender or immersion blender
- Toaster
- Soup ladle
Method
- Sauté the bacon, leeks and potato slices in a large pan until everything is tender but not browned.
- Stir in the chicken stock and continue cooking until the potatoes are tender.
- Remove some of the crispy bacon and leek pieces and set them aside for serving.
- Blend the remaining soup in batches in the blender or use an immersion blender.
- Return the soup to the pan and stir in the milk and light cream. Sesaon to taste with black pepper.
- Toast the bread and cut it into cubes to make the croutons.
- Divide the soup between 6 serving bowls. Add the reserved bacon and leek pieces and serve the croutons on the side or add them just before serving.
You can remove the leeks and potatoes and cook the bacon a little more if you want it crispy.
Alternatively, cut bread into cubes, toss with oil and dried herbs and oven bake until browned, stirring once.
Notes
- Swap the chicken stock for veggie broth if preferred.
- Leave out the light cream if you want a less creamy soup.
- Blend all the bacon and leeks with the soup if you want it completely smooth.
- Refrigerate leftover soup for 3 to 4 days. Reheat leftovers to 165°F (74°C).
- You can freeze the soup but bear in mind the potato texture may thaw out softer or a bit mealy and the dairy may separate.