Name: Creamy Leek & Potato Soup with Crispy Bacon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 rashers streaky bacon, diced; 30 g butter; 500 g leeks, trimmed, washed thoroughly and finely sliced; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 700 g potatoes, peeled and diced into 2cm cubes; 2 sprigs fresh thyme; 1 litre chicken or vegetable stock; 200 ml double cream; salt, to taste; freshly ground black pepper, to taste; fresh chives, finely chopped; double cream, for drizzling

Method

Dice the streaky bacon into small pieces. Place a large heavy-based saucepan over medium heat and cook the bacon for 5–7 minutes until golden and crispy. Remove with a slotted spoon and set aside on kitchen paper. Leave approximately 1 tablespoon of bacon fat in the pan to flavour the soup.
7 mins
Add the butter to the remaining bacon fat. Add the finely sliced leeks and chopped onion and cook gently for 8–10 minutes, stirring occasionally, until softened and sweet but not browned. Add the crushed garlic and cook for another minute.
11 mins
Add the diced potatoes to the saucepan and stir well to coat them in the buttery leek mixture. Add the fresh thyme sprigs, if using.
Pour in the stock and bring to a gentle boil. Reduce the heat, partially cover with a lid and simmer for 20–25 minutes until the potatoes are completely tender and easily break apart when pressed with a fork.
25 mins
Remove the thyme sprigs. Using a stick blender, blend the soup until completely smooth and velvety. Blend for an additional minute if desired. If the soup is too thick, add a splash of extra stock until it reaches your preferred consistency.
Stir in the double cream and gently warm over a low heat for 2–3 minutes. Do not allow the soup to boil vigorously after adding the cream. Taste and season with salt and freshly ground black pepper, remembering that the bacon already adds saltiness.
3 mins
Ladle the hot soup into warmed bowls. Scatter generously with the reserved crispy bacon and freshly chopped chives. Finish with a small swirl of cream and a little freshly cracked black pepper. Serve immediately.

Serving suggestions

Serve piping hot in warmed bowls with crispy bacon, freshly chopped chives, a swirl of double cream and freshly cracked black pepper. Accompany with warm crusty sourdough, baguette or garlic bread.

Cook’s tips

Store in an airtight container in the refrigerator for up to 3 days. For best results, freeze before adding the cream for up to 3 months. Thaw thoroughly and reheat gently, then stir in the cream. Add a splash of stock or milk if the soup becomes too thick. Take care when seasoning as the bacon already adds saltiness. For an especially silky texture, pass the blended soup through a fine sieve.