Thursday, June 26, 2014
Creamy Leek and Potato Soup with Dill & Bacon
A traditional Irish dish, this rich and creamy Leek and Potato Soup is frugal, filling and full of flavour, and can also be made in a little more than half an hour. Leeks and onions are simply sautéed in butter until soft, then added to diced potatoes and chicken stock and simmered for 30 minutes. The soup is then puréed with dill until silky smooth and seasoned with salt and white pepper, and then taken up a notch with two perfect partners — bacon and a swirl of heavy cream. Hearty, warm and delicious, this soup is the perfect antidote to the any season's chilly rainy weather.
Leek and Potato Soup with Dill & Crumbled Bacon
4 tbsp butter
3 cups thinly sliced leeks, white and pale green parts only
3 cups of yellow onions, finely chopped
3 russet potatoes, peeled and cut into 1/2-inch cubes
4 cups chicken stock
3 tbsp coarsely chopped fresh dill, plus more for garnish
1/2 tsp salt
1/4 cup heavy cream
1/4 cup sour cream, for garnish
5 strips of crumbled bacon, for garnish
Cook the bacon then drain on paper towel; crumble and set aside. In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 5 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill and crumbled bacon.