Tuesday, September 29, 2015

Luscious Leek and Potato Soup with Bacon & Dill





Of all the winter soups, Leek and Potato Soup is both comforting and familiar. A traditional Irish dish, this rich and creamy soup is frugal, filling and full of flavour. It can also be made in 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 mintes. Puréed with dill until silky smooth and seasoned with salt and white pepper this hearty, warm and delicious Leek and Potato Soup garnished with bacon and dill is sure to warm you to the tips of you toes.



Leek and Potato Soup with Bacon & Dill
Serves 4-6

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 cream
1/4 cup sour cream, for garnish
5 rashers 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.