Potato and leek soup with bacon and chives

Potato and leek soup with bacon and chives

By
From
Dig In!
Serves
4
Photographer
Mark Roper

This is a classic winter warmer but I’ve taken it to the next level by adding a few different textures on top. Watch you don’t puree the potatoes too much or they will turn into a gluggy mess. I also use the potato skins for extra flavour.

Ingredients

Quantity Ingredient
40g unsalted butter
2 leeks, white part only, thinly sliced
2 garlic cloves, roughly chopped
1/4 teaspoon freshly grated nutmeg
750ml vegetable stock
3 large potatoes, washed and peeled, peel reserved
4 rashers bacon
125ml pouring cream
white pepper
small bunch chives, finely chopped

Method

  1. Put the butter in a large saucepan over medium heat. When the butter has melted and is starting to foam, add the leeks and sweat for 6-8 minutes. Add the garlic and cook for a further 2 minutes, then add the nutmeg and stock. Bring to the boil.
  2. Tie the potato skins in a piece of muslin. Grate the potatoes and add both the skins and grated potato to the pan. Bring the mixture to the boil then reduce the heat to low and allow to simmer, covered, for 12 minutes, until tender Remove the potato skins from the pan and discard.
  3. Meanwhile, turn the grill to high.
  4. Put the bacon on an oven tray and grill until crispy Remove and transfer to paper towel to absorb any excess oil, then crumble.
  5. Blitz the potato mixture with a hand-held blender until smooth. Add halfthe cream and blitz again to incorporate. Season with salt and white pepper and transferto serving bowls. Ripple through the remaining cream, top with the crunchy bacon, garnish with the chives and serve.
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