Leek & Potato Soup w/ Crispy Leeks
A winter favourite.
Ingredients
- ¼ cup olive oil
- 2 leeks chopped
- 1.3 kg starchy potatoes peeled and chopped
- 6 cups chicken stock
- 2 cups water
- 3-4 strips bacon
- ½ cup single/pouring cream
- Sea salt
- Olive oil extra for brushing
- 2 leeks extra, thinly sliced
Instructions
- Heat large saucepan over medium heat.
- Add the oil, leeks & bacon and cook for 2-3 mins or until soft.
- Add potatoes, stock and water and bring to boil.
- Reduce the heat and simmer for 10-12 mins or until potatoes are softened.
- Place the potato mixture in a food processor or use blender stick and process until smooth.
- Return the soup to the saucepan, stir in cream, season with the salt and simmer for a further 5 mins.
- Heat the oil in a saucepan over medium heat.
- Add the extra leeks and cook for 1 min or until golden.
- Drain on paper towel.
- Top soup with crispy leeks.