Leek and Potato Cream Soup with Bacon
Category: Main Course | Serves: 4
This rich and creamy leek and potato soup, enhanced with crispy smoked bacon, makes for a comforting and flavorful meal. The dish combines the delicate sweetness of leeks and the earthy goodness of potatoes, topped with crunchy bacon bits and crispy fried leek strips. The added touch of olive oil, vegetable broth, and aromatic seasonings transforms this soup into a warm, hearty dish perfect for any season.
Ingredients
| Ingredient | Quantity |
|---|---|
| Leeks | 700g |
| Potatoes | 700g |
| Vegetable Broth | 1 liter |
| Smoked Bacon | 150g |
| Extra Virgin Olive Oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black Pepper | q.b. (to taste) |
| Semolina | 100g |
| Peanut Oil (for frying) | q.b. (to taste) |
Preparation
-
Prepare the leeks:
Begin by cleaning the leeks. Cut off the dark green parts and trim the root ends. Slice the leeks lengthwise, then cut into 15 cm-long pieces. Slice these pieces finely into thin sticks and immerse them in ice-cold water to keep them crisp. -
Prepare the potatoes:
Peel the potatoes and cut them into evenly-sized small cubes. -
Cook the leeks and potatoes:
In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced leeks and cook for a few minutes until softened. Season with a pinch of salt, then cover with vegetable broth and bring to a simmer. Let it cook for about 30 minutes, or until the leeks and potatoes are tender and well-cooked. -
Fry the bacon:
While the soup simmers, heat a non-stick skillet over medium heat and add the smoked bacon. Cook until the bacon becomes slightly golden and crispy, then transfer it to a plate lined with paper towels to absorb excess fat. -
Fry the leek strips:
In a separate, deep pot, heat the peanut oil to around 175°C (350°F). Drain and pat the soaked leek sticks dry with a cloth, then toss them in semolina to coat evenly. Fry the leek strips in the hot oil for 3-4 minutes, or until they turn crispy and golden but not dark. Remove the leek strips and let them drain on paper towels. -
Blend the soup:
Once the leeks and potatoes are cooked, season the soup with salt and black pepper to taste. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. -
Serve:
Pour the creamy leek and potato soup into bowls and top with crispy bacon cubes and fried leek strips for extra texture and flavor.
Tips and Variations
- For a richer flavor: You can add a dollop of cream or a sprinkle of grated cheese when serving.
- For a lighter version: Use low-fat or vegetable broth and omit the bacon for a vegetarian version.
This leek and potato cream soup with crispy bacon is a perfect dish for those seeking comfort food with a deliciously savory twist. The combination of smooth, velvety soup and crunchy toppings is sure to impress at your next meal.
