Ingredients
- 10 ½ ounces (300g) peeled, sliced potatoes
- 10 ½ ounces (300g) sliced leeks
- 1 ¼ cups (290ml) milk
- 3 tablespoons plus 1 teaspoon (50ml) light cream (single cream)
- 5 ⅓ ounces (150g) chopped bacon
- 3 cups (700ml) 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
- Measuring cups and spoons
Method
- Cook the chopped bacon in a large pan over medium heat for about 3 minutes to release some fat. Add the leeks and potato slices and sauté for about 5 minutes, stirring, until the leeks soften.
- Stir in the chicken stock, bring to a simmer and cook for about 15 minutes, until the potato slices are tender.
- Set aside a few bacon and leek pieces 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. Warm gently for about 2 minutes, stirring. Season to taste with black pepper.
- Toast the bread and cut it into cubes to make the croutons.
- Divide the soup between 6 small serving bowls. Add the reserved bacon and leek pieces and serve the croutons on the side or add them just before serving.
Notes
- Use vegetable 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.