Potato + Leek Soup
Yield: 6 servings
- 10 oz bacon
- 2 Tbsp butter
- 9 oz leeks, white parts only, thinly sliced (about 2 leeks)
- 3.5 oz shallots, finely diced
- ½ tsp salt
- 1 tsp pepper
- 1 heaping TBSP minced garlic
- 1 tsp fresh thyme
- 1 bay leaf
- 13 oz baby potatoes, sliced ¼-inch thick
- 16 oz heavy cream
- 16 oz chicken stock
- Optional: A fresh lemon wedge + 2 scallions, thinly sliced for topping or chopped parsley
- Heat a large stockpot over medium-high heat and coat with cooking spray. Cut bacon into ¼-inch slices and place in pot, cook until crispy.
- Add butter, leeks, shallots, salt, and pepper to pot and turn heat down to medium. Cook for approximately 8 minutes until the leeks are tender. Stir often so as not to burn the bacon. You can also remove the bacon from the pot after Step #1 if you would like – I simply prefer a one-pot meal.
- Once leeks are tender (some might be golden brown and that’s cool too), add garlic, thyme, bay leaf, and potato slices. Sauté another 3 – 4 minutes. Don’t worry about the potatoes getting soft here, they will get to just the right texture in Step #5.
- Add cream and cook on high for approximately 3 minutes to reduce the cream slightly.
- Add stock slowly to thin soup to desired consistency; add more broth if necessary. Turn heat to low and simmer soup until potatoes are tender.
- Taste test, season further if needed with salt + pepper.
- Finish with a squeeze of fresh lemon juice + top with chopped scallions or parsley.