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Potato + Leek Soup, but better

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Baby, it’s cold outside.

Warm up with this super comforting and creamy potato and leek soup, topped with crispy bacon and manchego cheese.

Ingredients

Serves 4

For the breadcrumbs:

  • 1/2 french baguette stick, preferably a day or two old
  • Fresh thyme
  • Olive oil
  • Sea salt

For the soup: 

  • 100g butter
  • 1 white onion, roughly chopped
  • 2 leeks, finely sliced
  • Pinch salt
  • 3 garlic cloves, minced
  • 1kg potatoes (Desiree or Pontiac potatoes work well), peeled (don’t skip this), roughly chopped
  • 1L chicken stock
  • 1/4 teaspoon (or to taste) cayenne pepper
  • 1 teaspoon (or to taste) white pepper
  • Handful fresh thyme
  • 150ml cream
  • 1/3 cup milk
  • Sea salt & black pepper (to taste)

To serve: 

  • 200g streaky bacon, chopped
  • Manchego cheese
  • Fresh thyme

Method

To make the breadcrumbs

Preheat oven to 175°C.

Tear up the baguette into a large bowl, drizzle over a good amount of olive oil, and season with sea salt, pepper and fresh thyme. Rub together to help the bread soak it all up.

Spread over a baking tray lined with baking paper. Pop into the oven to bake for 12 minutes or until browned. Set aside.

To make the soup

In a large saucepan, melt the butter and then fry the onion and leeks with a pinch of salt until softened.

Add the garlic and cook until fragrant. Add the potatoes, chicken stock, a good pinch of cayenne, white pepper and fresh thyme.

Cook covered for 40 or so minutes until the potatoes have softened.

Use a stick whizz or a blender to blend until smooth. Stir through the cream, milk and season with salt and pepper to taste.

Meanwhile, fry up the bacon until crispy then set aside on a piece of paper towel.

To serve

Serve soup, topped with baconbreadcrumbs, a good shaving of manchego cheesefresh thyme and a grind of salt & pepper.

Storage

Soup will keep in an airtight container in the fridge for up to 3 days.

Bon appétit!

For more recipes, check out my website at anisasabet.com.au.

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