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Justin's Potato, leek & bacon soup!
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| Potato, Leek & bacon soup garnished with crispy bacon & chives |
I'd like to adjust the recipe a bit. Found mine a bit too potato-ey (especially the next day) so I removed a potato and added a bit of stock.
Ingredients:5 Russet (Baking) Potatoes
4 strips of bacon
3 Leeks
3 Garlic Cloves
1.5-2 cartons of chicken or veggie stock
1 tbl spoon of olive oil
1/4 cup of butter or cream
Cayenne Pepper
Salt and Fresh Cracked Pepper
Steps:1. Cut of the leaves and bottoms of the leeks (you only want the green oniony bit). Cut leek in quarters lengthwise and then chop. Put them in a bowl of water and rinse them. They can get sandy sometimes.
2. Cut bacon into bits, and start frying in soup pot or dutch oven with a little bit of olive oil.
3. Once bacon is cooked and the fat is rendered take out the bacon bits and reserve. Now satay the leeks, garlic, add a bit of salt and cayenne on medium-low heat. You don't want kill the leeks, just soften them a bit.
4. Once leeks are soft after about 5 minutes, add your stock. Simmer the leeks for about half an hour.
5. While leeks are simmering, peel and cube potatoes.
6. Add potatoes and make sure the stock is covering the potatoes (add water or stock as needed). Once again bring soup to a simmer, and cook for another half hour until potatoes are soft.
7. Take an immersion blender (stick blender) and blend the sucker. You can puree, or you can leave nice little chunks it's up to you. Taste for seasoning, add salt, pepper, cayenne as you see fit. I like mine with a kick so I add a fair amount of cayenne.
8. Add your 1/4 cup of butter at the end. You could also use cream, but I'm lactose intolerant so I use butter (very little lactose in butter).
9. Serve and garnish with reserved bacon bits, you could put some diced chive on there as well.
10. Booya Potato & Leek soup w/ Bacon
Thanks for making me your first candidate, much appreciated!
-Justin
