Rich Potato Soup With Bacon And Croutons |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 5 |
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An incredibly rich and filling potato soup. Creamy, cheesy, and heavily garnished with bacon and croutons. Ingredients:
3 large potatoes |
700ml stock (vegetable or chicken) |
1/2 cup sharp cheddar, grated |
4 tablespoons butter, salted |
5 tablespoons parmesan, grated |
3 leeks |
1/2 cup cream |
1 teaspoon garlic, crushed |
pinch of salt |
black pepper, to taste |
4 slices stale bread |
4 tablespoons olive oil |
1 teaspoon mixed dried herbs |
streaky bacon |
Directions:
1. Fry the bacon until very crisp, and crumble into bits.
2. Clean and trim the leeks, and slice them finely.
3. Peel the potatoes and cut into eighths.
4. Melt 2T butter, and add leeks, a pinch of salt, and some black pepper. Sauté until the leeks are soft.
5. Add the garlic and sauté for 30 seconds.
6. Add the potatoes, and cover with stock. It's ok if the corners are still sticking out.
7. Cover the pot, and adjust the heat to a high simmer.
8. Cook until potatoes are done.
9. Remove from the heat, and process until smooth (in a blender, or with a hand-held stick blender, etc).
10. Stir in the cream.
11. Adjust the consistency with water or stock.
12. Preheat oven to grill, max heat.
13. Slice the crusts off the bread, and cut bread into cubes.
14. In a shallow dish, mix the oil, herbs, parmesan, and pepper.
15. Dip the two faces of the bread squares into the oil. rub them around to get them coated in the good bits.
16. Spread them onto a baking sheet and place in the oven.
17. Watch them closely.
18. Turn when golden. When golden on both sides, remove and set aside.
19. Place the soup pot over medium heat.
20. Stir in the grated cheese, 1T of parmesan, and 2T butter. Heat through.
21. Adjust seasoning and cheese.
22. Ladle into bowls. sprinkle with a generous helping of bacon bits, croutons, and more parmesan.
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