Description
Jamie Oliver’s comforting potato and leek soup blends rustic British flavors with crispy bacon’s smoky charm. Hearty ingredients meld together, creating a warming dish perfect for chilly evenings you’ll savor down to the last spoonful.
Ingredients
Scale
Vegetables:
- 2 medium russet potatoes, peeled and cut into ½-inch pieces (about 340 grams)
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, chopped
- 1 ½ cups frozen peas (do not thaw)
Protein and Dairy:
- 4 slices bacon, chopped
- 2 tablespoons (30 milliliters) unsalted butter
- ½ cup (120 milliliters) heavy cream
- 4 cups (950 milliliters) low-sodium chicken broth
Seasonings and Garnish:
- ½ teaspoon smoked paprika
- 1 ½ cups (225 grams) cubed crusty bread
- Kosher salt and freshly ground pepper
- ¼ cup (15 grams) chopped fresh parsley
Instructions
- Create crispy, golden croutons by combining melted butter and paprika, then coating bread cubes and baking at 400°F (200°C) for approximately 10 minutes until achieving a rich, crunchy texture.
- Render bacon in a large pot until perfectly crisp, approximately 8 minutes, reserving 1 tablespoon of rendered fat for subsequent cooking.
- Sauté leeks and minced garlic in remaining butter within the same pot, cooking until vegetables become tender and fragrant, about 5 minutes.
- Pour chicken broth and water into the pot, then add diced potatoes with a light seasoning of salt and black pepper. Cover and bring to a rolling boil before reducing heat to a gentle simmer.
- Allow potatoes to cook until completely tender, approximately 10 minutes, ensuring they’re soft enough to be easily pierced with a fork.
- Carefully transfer half the soup to a blender, processing until achieving a smooth, creamy consistency. Return the puréed portion to the pot, creating a luxurious texture.
- Stir heavy cream into the soup, then introduce fresh or frozen peas. Simmer for an additional 3 minutes, adjusting seasoning with extra salt and pepper to taste.
- Ladle the soup into serving bowls, generously garnishing with prepared croutons, crisp bacon bits, and freshly chopped parsley for a delightful presentation.
Notes
- Optimize soup’s storage by keeping it refrigerated for up to 4 days, allowing flavors to meld and intensify overnight.
- Swap bacon for smoked paprika and vegetable broth to create a delightful vegetarian alternative that doesn’t compromise on depth.
- Sprinkle fresh parsley just before serving to introduce a vibrant color and herbaceous freshness that cuts through the soup’s richness.
- Embrace the magic of partial blending, transforming the texture into a dreamy combination of creamy smoothness and hearty vegetable chunks.
- Select Yukon Gold potatoes for their buttery texture and ability to create a luxuriously smooth, comforting soup base.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 60 mg