3 slices of applewood bacon, chopped
3 leeks, white and green parts, cleaned and sliced
|Potato Bacon Leek Soup|
2 large Russet potatoes, peeled and diced
1 shallot, diced
1 garlic clove, minced
1 teaspoon Alfie's seasoning
1/2 teaspoon dried thyme
48 ounces chicken stock
3/4 cup cream
salt and fresh pepper, to taste
4 chives, finely chopped
In a soup pan or dutch oven over medium high heat, cook bacon until fat is rendered. Remove bacon with a slotted spoon and reserve.
Add leeks to bacon fat and saute until leeks have softened.
Add potatoes and stir well.
Add shallot, garlic, seasoning and thyme, stirring the bottom of pan to loosen brown bits.
Add stock and bring to a boil, lower heat and simmer until potatoes are softened, about 15-20 minutes.
Turn off heat and add cream. Blend soup using a blender or immersion blender. Check for seasoning and add salt and pepper, if needed.
Serve in bowls and top with reserved bacon and chives.