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Leek and potato soup with crispy bacon
Vichyssoise au bacon
- Serves:
6
- Difficulty
Easy
- Ready in
50 min
By Fran Warde
Published 2009
I have a very strong image imprinted on my mind, after travelling through France, of French shoppers returning home from their local market with all their fresh produce, and every basket containing a large, green cluster of leeks. This soup tastes best when you make it using homemade chicken stock made from the carcass of a roast.
Ingredients
Method
Place the leeks in a large pot with the oil and sauté for 5 minutes without browning. Add the potatoes to the leeks, cook for a further 4 minutes, then add the stock and seasoning and simmer for 30 minutes.
Liquidize the soup in a blender or food processor or, for a truly smooth texture, pass the soup through a fine potato mill. Return the soup to the pan, check the seasoning and adjust