Yes, that’s right. Truffles aren’t just reserved for pastas, eggs and cheese anymore. This winter,…
Baby, it’s cold outside.
Warm up with this super comforting and creamy potato and leek soup, topped with crispy bacon and manchego cheese.
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)
- 200g streaky bacon, chopped
- Manchego cheese
- Fresh thyme
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.
Serve soup, topped with bacon, breadcrumbs, a good shaving of manchego cheese, fresh thyme and a grind of salt & pepper.
Soup will keep in an airtight container in the fridge for up to 3 days.
For more recipes, check out my website at anisasabet.com.au.