Potato and Leek Soup
A classic flavour combo in a bowl, you can't go wrong!
Servings: 4
Ingredients
- 1 kg (35 oz) white potatoes peeled and quartered
- 2 large leeks
- 1 bulb of garlic
- 100 g (3.5 oz) butter
- 2 ½ tablespoon olive oil
- 1 L (33.8 oz) chicken or vegetable stock
- 200 g (7 oz) streaky bacon
- 1 cup heavy cream optional
- 1 baguette sliced
Instructions
- Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit.
- Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic into an oven proof dish and season with ½ tablespoon olive oil and a generous amount of salt and pepper. Bake for 1 hour. Leave the garlic to cool then squeeze out the cloves.
- Slice the green tops off the leek, finely dice and set to the side. Finely dice the white and pale green parts of the leek.
- In a large pot on a medium – high heat, melt the butter. Add two tablespoons olive oil and leeks and cook for 10 minutes until soft and sweet. Add the potatoes, stock, garlic cloves and a generous amount of salt and pepper. Bring to the boil then cover and turn the heat to low or until the soup is at a gentle simmer. Simmer for 30 minutes or until the potatoes are soft and cooked through.
- In a cold fry pan, add the bacon. Turn the heat to high and cook for 3 -4 minutes on each side or until crispy. Remove the bacon from the pan, ensuring you leave all of the fat behind. Turn the heat to medium and add the leek tops. Sautee for 5 minutes or until soft.
- On a grill plate or large fry pan on a low – medium heat, drizzle the baguette slices with the remaining olive oil and cook for 5 minutes on each side or until golden and crispy.
- Take the soup off the heat. Using an immersion blender, blend until smooth. Season with salt and pepper and stir through cream if using.
- Top with crispy bacon bits and fried leek tops. Serve with olive oil fried bread.
