Leek And Potato Soup
This leek and potato soup recipe combines the creamy richness of potato with the mild sweetness of leeks, creating a comforting and flavorful dish. Topped with crispy and savory bacon lardons seasoned with smoked paprika, each spoonful offers a delightful combination of textures and tastes. The fresh chervil garnish adds a touch of brightness to this cozy bowl of soup, making it a perfect choice for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 50g/2oz unsalted butter
- ½ onion
- 1 garlic
- 1 leek
- 1 potato
- 150ml/4½fl oz hot vegetable stock
- 50g/2oz bacon lardons
- 1 garlic
- 1 tsp smoked paprika
- salt and freshly ground black pepper
- sprig fresh chervil
Instructions
- For the leek and potato soup, heat the butter in a pan and sauté the onion, garlic and leek until softened.
- Add the potato and stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the potato is tender. Remove from the heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth.
- For the spicy pork fat, heat the pork fat in a pan with the garlic and paprika. Season with salt and freshly ground black pepper and fry gently until the fat has rendered and the texture is crisp. Remove the fat pieces with a slotted spoon and drain on kitchen paper.
- To serve, pour the soup into a bowl, top with the spicy pork fat and garnish with chervil.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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