Leek & Potato Soup
Leek and Potato Soup with crispy bacon bits. This soup is enriched with cream, cheddar and butter for that luxury autumnal feel - very delicious indeed Makes enough soup for 2 people - it’s reaching that cosy season where the jumpers are coming back out and we all need the occasional hug in a bowl.
Ingredients
- leeks
- onions
- celery sticks
- garlic
- white potatoes
- thyme leaves
- olive oil
- butter
- chicken stock
- double cream
- mature cheddar cheese
- spring onions
- chives
- chili oil
- bacon
- salt
- black pepper
- sourdough bread
- butter
Method
- 1
Cut the leeks lengthwise, then chop them into large pieces. Rinse them thoroughly in a bowl of cold water to remove any grit.
- 2
Finely dice the onions and celery.
- 3
Mince the garlic cloves.
- 4
Peel and dice the potatoes into small, even-sized cubes.
- 5
Strip the thyme leaves from their stems.
- 6
Heat the olive oil and about 10g of butter in a large pot or pan over medium heat.
- 7
Add the chopped leeks, onions, and celery. Sauté until softened, about 5-7 minutes.
- 8
Add the minced garlic and thyme leaves, stirring for another minute.
- 9
Season with salt, then add the diced potatoes.
- 10
Pour in the stock, ensuring all vegetables are submerged. Bring to a simmer and cook until the potatoes are very tender, about 15-20 minutes.
- 11
Stir in the double cream and season with black pepper. Let it simmer for another 2 minutes.
- 12
While the soup simmers, thinly slice the bacon and fry it in a separate pan over medium heat until crispy.
- 13
Remove the bacon from the pan and let it cool on a paper towel. Once cool, crumble it into small bits.
- 14
Carefully transfer the hot soup mixture to a blender.
- 15
Add the grated cheddar cheese and the remaining 30g of butter to the blender.
- 16
Secure the lid, ensuring the vent is open and covered with a cloth to allow steam to escape. Blend until the soup is completely smooth and creamy.
- 17
Taste and adjust the seasoning with salt and pepper if needed.
- 18
Pour the blended soup back into the pot to keep warm.
- 19
Toast the slices of sourdough bread until golden brown and crispy. Spread generously with butter while still warm.
- 20
Finely slice the green parts of the spring onions and chop the chives.
- 21
Ladle the hot soup into bowls.
- 22
Garnish with the crispy bacon bits, sliced spring onions, and chopped chives.
- 23
Drizzle with chili oil, if desired.
- 24
Serve immediately with the buttered toast on the side for dipping.
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