Categories
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Leek, Potato & Bacon Soup |
Tips: For a lighter soup, omit the cream and stir
plain yogurt into the soup at the end of
the cooking time.
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Prep Time: 15 min
Cook Time: 25 min
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Yield:4
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INGREDIENTS: |
| 2 tbsp |
butter |
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| 6 oz |
potatoes, diced |
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| 4 |
leeks, shredded |
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| 2 |
garlic cloves, crushed |
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| 3 1/2 oz |
smoked bacon, diced |
substitution: turkey bacon |
| 3 1/2 cups |
vegetable stock |
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| 1 cup |
heavy cream |
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| 2 tbsp |
chopped fresh parsley |
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DIRECTIONS:
- Melt the butter in a large pan and add the diced potatoes, shredded leeks, garlic, and diced bacon. Saute gently for 5 minutes, stirring constantly.
- Add the stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes until the potatoes are cooked. Stir in the heavy cream.
- Meanwhile, make the garnish. Half fill a pan with oil and heat to 350-375`F, or until a cube of bread browns in 30 seconds.
- Add the shredded leek and deep-fry for 1 minute until browned and crisp, taking care as the leek contains water and may cause the oil to splatter. Drain the leek thoroughly on paper towels and reserve.
- Reserve a few pieces of potato, leek, and bacon and set aside. Put the rest of the soup in a food processor or blender in batches and process each batch for 30 seconds. Return the pureed soup to a clean pan an heat through.
- Stir in the reserved vegetables and bacon and chopped parsley. Season to taste with salt and pepper. Pour into warmed bowls and garnish with the deep-fried leeks.
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