Leek and potato soup from French Chef Bernard Loiseau
Prep Time: 20minutes
Cook Time: 30minutes
A soup in two textures, tender leeks in a smooth potato soup, nicely flavored by leek cooking juices and chicken broth. Bacon gives both a rustic and a decadent touch. A recipe adapted from French Chef Bernard Loiseau.
Potatoes and leeks are cooked separately : potatoes in water and leeks first pan fried and then cooked in broth. Potatoes are mixed with some leek cooking water before adding drained leeks to the preparation. Before serving, pan fry bacon. Photos below are here to gude you.
Peel potatoes, cut them into cubes and cook them for about 20 minutes in salted water.
Meanwhile, thinly mince leeks into ½ cm strips. Melt a large knob of butter in a frying-pan (about 20 gr) and sauté leeks for 5 minutes.
Add chicken broth and keep cooking for about 15 minutes.
When potatoes are cooked, drain them, put them in a bowl with a bit leek cooking broth and mix until you get a thick but smooth texture.
Finally add this potato puree in leek casserole. Leave for a few minutes on low heat while stirring so that the preparation becomes very homogeneous.
Before serving, quickly fry the bacon in a hot pan.