Potato Leek Soup Recipe

Inspired by Black Pearl

Time45m

Serves6

Potato and leek cream, chicken stock, bacon, Tabasco oil, Parmesan, chive, fried leeks.

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Ingredients

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1
Prepare the Ingredients
Wash and peel the potatoes, then chop them into small cubes. Clean the leeks thoroughly and slice them into thin rings. Chop the chives finely.
2
Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels, reserving the drippings in the pot.
3
Sauté Leeks
In the same pot with the bacon drippings, add the sliced leeks and sauté for about 5 minutes until they are soft and translucent.
4
Cook Potatoes
Add the cubed potatoes to the pot, followed by the chicken stock. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
5
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer to a blender in batches. Return to the pot.
6
Add Cheese and Season
Stir in the Parmesan cheese and Tabasco oil. Season with salt and pepper to taste. Heat gently until the cheese has melted.
7
Serve
Ladle the soup into bowls. Top with crumbled bacon, fried leeks, and chopped chives. Serve hot.