Potato and Leek Soup with Bacon and Thyme Croutons
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Gastrotools
Recipes from professionals
A classic potato and leek soup is a real winter warmer. The soup is loved by both adults and children alike, it is easy to make, and it is also an economical dish. That is why it fits perfectly on the dinner table during the busy Christmas season, when both gift shopping and social events fill the calendar.
This version is topped with crispy bacon pieces and homemade thyme croutons, but less can also do the trick. A sprinkle of chopped leek greens also complements the dish beautifully.
Servings
: 4
servings
Ingredients
2
slices
light bread
olive oil
1
piece
onion
3
pieces
leeks
500
g
baking potatoes
butter for frying
1
l
chicken stock
1
dl
whipping cream
200
g
bacon, diced
8
sprigs
thyme
salt and pepper
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Instructions
Step 1/9
Preheat the oven to 200 degrees conventional/180 degrees fan.
Step 2/9
Cut the bread into rough cubes, toss it with olive oil, 4 sprigs thyme, salt and pepper. Spread it on a baking sheet lined with baking paper, and place it in the oven for approximately 10-12 minutes, until the croutons are crispy and golden.
Step 3/9
Peel and chop the onion, and cut the leeks into rings. Peel the potatoes, and cut them into rough cubes.
Step 4/9
Sauté the onion and leeks over medium heat in butter in a large pot for 4-5 minutes.
Step 5/9
Add potatoes and stock, bring the pot to a boil, and let it simmer until the potatoes are tender.
Step 6/9
Add cream, blend the soup, and season with salt and pepper. Adjust the consistency with extra chicken stock if necessary.
Step 7/9
Fry bacon until crispy on a dry pan.
Step 8/9
Serve the soup in deep bowls, top with bacon and thyme croutons, and garnish with a sprig of thyme.
Step 9/9
Enjoy the soup with good bread.
