potato leek soup
hearty. comforting. satisfying.
ingredients
3 lbs yellow potatoes, quartered
6 strips thick cut bacon, small dices
2 medium leeks, sliced
4 cups water
fennel bulb, leaves separated for topping (optional)
olive oil for topping
white truffle oil for topping (optional)
salt + pepper
emulsion blender
recipe
prep ingredients:
cut bacon into small dices
quarter potatoes
slice leeks
remove tiny leaf sprigs from fennel bulb
in a large pot, render the bacon on medium heat, stirring frequently until crispy.
remove bacon bits and put them in a bowl with a paper towel to soak up some of the grease.
leave the remaining bacon grease in the pot and add sliced leeks to the pot.
on medium heat, soften the leeks until wilted. about 5 minutes.
add quartered potatoes and water to the pot until the leeks and the potatoes are submerged under the water.
heat pot on high until the water is boiling, the reduce heat to medium and simmer potatoes in the pot until softened. about 20 minutes.
once potatoes are soft to the touch, use an emulsion blender to blend the potatoes and leeks until smooth and creamy texture.
add bacon back to the soup.
add salt and pepper to your taste likeness.
add more water if soup texture is too thick.
serve soup with drizzle of olive oil, truffle oil, and fennel sprigs.
enjoy!
tips
buy bacon from the meat counter- it’s thicker and less watery than bacon in a package, making it easier to crisp in the pan. and cheaper!
substitute fennel seeds for the fennel plant if you don’t want to buy the entire plant.
white truffle oil is optional, but highly recommended. you can find an inexpensive bottle at TJMaxx or HomeGoods.
cook the bacon in the pot first and then separate so that you don’t blend the bacon with the other soup ingredients.
best served with a grilled cheese on the side for dipping!