Potato Leek Soup with Cheddar Crisp & Bacon
Yield: about 8 servings
1/4 pound bacon, diced
2 large leeks, use white and pale green part, split lengthwise, rinsed well and sliced thinly
5 medium sized potatoes, peeled and cut into 1/2 inch dice
2 cups chicken broth
1 cup water
1/4 cup heavy cream
Salt and pepper to taste
4oz sharp cheddar cheese, coarsely shredded
Creme fraiche, for garnish
Tarragon leaves, chopped
- In a soup pot, render bacon on low heat until crisp. Remove crispy bacon and reserve for garnish.
- Add sliced leeks to bacon fat and cook on low heat until softened with no color. Season with salt and pepper to taste.
- Add potatoes to pot and stir together with the leeks. Season with salt and pepper.
- Add chicken broth and water to potato mixture, and simmer uncovered until potatoes are tender, about 20 minutes.
- Transfer soup to a blender and puree until smooth. You can leave it slightly chunky for texture if you like. Or use a hand blender to puree soup directly in the pot.
- Finish soup with heavy cream and adjust seasoning.
For Cheddar Crisps:
- Preheat oven to 350 degrees . Line a baking sheet with parchment paper.
- Sprinkle cheddar on the baking sheet in eight 2-inch rounds.
- Bake for 15 minutes, until slightly darkened.
- Blot the crisps with paper towels and let cool. They will harden as they cool.
Ladle soup into bowls. Garnish with reserved bacon, cheddar crisp, a dollop of creme fraiche, chopped tarragon, and cracked black pepper.