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Creamy Leek and Potato Soup with Roasted Garlic
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
1 large leek (or 2 medium sized) cleaned and sliced 3 russet potatoes 1 inch dice 2 bulbs garlic 4 rashers bacon cut into lardons 4 cups chicken stock 3/4 cup heavy cream 2 tsp white pepper extra virgin olive oil salt to taste
Directions:
1. Preheat oven to 350 degrees-F. Slice off the root end of the garlic just enough to expose the flesh. Place the bulbs in aluminum foil, drizzle with olive oil, cover and roast in the over for 45 minutes to 1 hour. 2. In a heavy bottom pot, cook bacon until crisp. Remove bacon and drain on paper towels. Drain off all but a tablespoon of bacon fat. 3. Add leeks to bacon fat and cook until softened. Add potatoes, white pepper, and stock. Bring to a boil. Turn heat to a simmer. Cover and cook until potatoes are tender, about 35 minutes. 4. Add cream. Use an immersion blender to puree the soup into a creaminess of your choice. Alternatively, you can ladle the soup into a blender and blend it bit by bit. I chose to make it mostly creamy with a few bits of potato rustically remaining. Taste and adjust seasoning. I garnished the soup with cheddar cheese, the crisped bacon, and a drizzle of white truffle oil, and it was good.