Leek & Potato Soup {Topped with Bacon & Crispy Leeks}
Homemade leek and potato soup is so easy to make and is absolutely delicious topped with some crispy fried leeks and smoked bacon bits. Chorizo or pancetta can be used instead of bacon. Stir through a spoonful of crème fraîche to add creaminess.
Make sure you prepare your leeks properly to get rid of any hidden dirt trapped between the layers. Trim off the root base of your leeks, and cut away the uppermost part of the leaves. If it's tough, remove the outer layer. There are often soil particles trapped between the layers, particularly in the green section of the leek. To avoid getting this into the food, slice the leeks in half once lengthways before finely slicing. Put all the cut leaves into a colander and rinse throughly.
It's important not to use a blender when making Leek and Potato Soup - the blender breaks the potato cells releasing the starch from them. The result is sticky, gloopy soup with the texture of wall paper paste. Just use a potato masher to break up the potatoes a little at the end.
Leek & Potato Soup {Topped with Bacon & Crispy Leeks}
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-6
Ingredients:
2 tbsp olive oil
500g leeks (around 3 medium sized) top & tailed, sliced once lengthways, finely sliced and washed well (see notes)
2-3 rashers smoked back bacon, finely chopped and all white fat removed (or substitute bacon for chorizo)
3 cloves garlic
600g white potatoes, diced into 1-2 cm cubes (leave the skin on)
1 litre hot chicken or vegetable stock
Salt & pepper to taste
Crème fraîche or olive oil to serve (optional)
Method:
Heat one tablespoon of the oil in a large saucepan and fry a good handful of the prepared leeks along with the bacon until crispy. Tip onto a plate and put to once side for later on.
Put the saucepan back on the hob and heat the remaining oil. Fry the garlic for a minute before adding the remaining leeks. Fry the leeks for 3-4 minutes to give them some colour.
Tip the cubed potatoes into the pan and pour over the stock. Season to taste, bring to the boil and simmer with a lid partially over the pan for about 15 minutes or until the potatoes are tender.
When the potatoes are cooked, mash the soup a little with a potato masher to rough up the potatoes. Ladle into bowls, top crème fraîche or a drizzle of olive oil and sprinkle over the crispy leeks and bacon bits before serving.
