A hearty, budget-friendly potato and leek soup topped with crunchy herby croutons, crispy bacon and fresh chives.
Ingredients List
Homemade croutons
Method
- Thinly slice the bacon into small pieces.
- Heat the oil in a large pot or saucepan on a medium heat and add the bacon.
- Cook the bacon until the fat has rendered out and the pieces are crispy.
- Using a slotted spoon, remove the bacon and set aside (leave the oil in the saucepan).
- Halve the leeks and thinly slice the white and light green parts (discard the rest).
- Crush the garlic cloves and remove the peel.
- Halve the onion, peel and thinly slice.
- Add the leeks, garlic and onion to the bacon fat and sauté on a medium heat for 4-5 minutes, until the leeks and onion have fully softened and started to caramelise.
- Peel the potatoes and cut into 1 inch pieces.
- Add the potatoes to the pot along with the stock and bring to the boil.
- Reduce the heat to a gentle simmer, put the lid on and cook for 25-30 minutes, until the potatoes have softened.
- While the soup is cooking, make the croutons. Preheat the oven to 200°C.
- Melt the butter in the microwave and slice the bread into small cubes.
- Toss the bread cubes in the butter with the Italian herbs and garlic powder.
- Place onto a lined baking tray and bake for 8-10 minutes, tossing halfway to ensure even cooking.
- Using a stick blender, blend the potato soup mixture until just smooth.
- Add the cream to the soup and stir. Taste, and add salt and pepper if needed.
- Serve in bowls, topped with croutons, crispy bacon pieces and chopped chives.
Blue Ribbon
