Wednesday, November 30, 2011

Bacon, Leek and Potato Soup


Sweden is unseasonally warm this year. This doesn't mean warm, of course, but there's no snow yet which is really unusual. Today is nice and sunny, but still cold. Perfect day for a brisk walk, followed by a hot bowl of soup. I really enjoy this thick potato soup with leeks and bacon - I found the recipe over at Sweetsugarbean, and pretty much stuck to it. I did make bread, too, but that'll be a separate post.

Tomorrow, I plan to start blogging about christmas food and candy! Maybe not completely exclusively all through December, but mostly. I'll re-use some old favorites from the archives, and my goal is a recipe for every day until christmas!

Bacon, Leek and Potato Soup

70 g bacon, diced
2 leeks, white part only, sliced
2 garlic cloves, minced
8 medium poatoes, diced
1-1,25 liter stock - vegetable or chicken is good
2 tsp dijon mustard
cayenne pepper
250 ml grated cheese
125 ml cream
135 ml milk
salt, pepper

Fry the bacon in a large pot, until crispy. Remove it and set aside. Fry the leeks, in the bacon fat, for 2-3 minutes. Add the garlic and fry for another minute. Add the potatoes and stock - it should cover the potatoes completely. Stir in the dijon mustard, and a pinch of cayenne pepper.

Bring to a boil, cover with a lid, lower the heat and let it simmer on low heat for about 20 minutes or until the potatoes are completely soft. Remove the pot from the heat, and mix until smooth using an immersion blender. (Or a regular one, if you'd prefer.)

Stir in the cheese, milk, cream and half the bacon, and let the cheese melt. Season with salt and pepper, and heat gently if it's cooled down too much.

Serve with the remaining bacon, and some extra cheese if you'd like.

Recipe in Swedish:
Potatis- och purjolökssoppa med bacon

1 comment:

Matarkivet said...

Sounds lovely with bacon in this classic soup. Bound to be good!