Quick leek soup with potatoes and extra bacon

Classic leek soup with potatoes can be either bland or unforgettable. This leek soup belongs to the second group and for me personally it is the best leek soup with potatoes. It is beautifully creamy , delicate, nutritious, tastes absolutely fantastic and bonus? It is healthy.

This surprisingly quick leek soup with potatoes is a staple in our house, especially in the fall when you want to warm up with some pleasantly creamy soup, but after a day at work you don't feel like cooking for a long time. Even those who don't normally seek out leeks always add this soup to their meals.

In this recipe, the leek and potato soup also has diced bacon, a dash of cream, and if you have sourdough at home, it will serve as a luxurious softening and thickening. It's a great way to use the fermented power in soup too.

Quick leek soup with potatoes

30 minutes, servings for 4

Ingredients:

2 tablespoons oil
150 g whole English bacon
1 large leek
2 teaspoons salt
500g potatoes
1 tablespoon homemade soup seasoning
1 liter of water
a pinch of ground nutmeg
250 ml whipping cream (33%)
50 g discard or levain from yellow pea flour

To serve:
1 cup sour cream
grated nutmeg

Procedure:

1) Heat the oil in a large pot and fry the bacon until golden brown.

2) While the bacon is frying in the pot, clean and cut the leek into about half a centimeter thick rounds. Set aside the green leek rounds for serving. Also peel the potatoes and cut them into smaller cubes.

3) Remove the golden bacon from the pot and set aside, you will use it later for the final serving. Add the leek to the bacon cooking, season with one teaspoon of salt and sauté for about 5 minutes. Then add the potatoes, the remaining salt, dried soup spices, ground nutmeg, mix and sauté together for a few minutes.

4) Cover the vegetables with water, cover and cook for about 10 minutes. If you have discard (or levain, see below). Stir and cook for another 10 minutes until the potatoes are tender.

5) Add the cream and blend the soup thoroughly until smooth. Season with salt or pepper to taste.

Done! Serve with chopped leeks, crispy bacon, a dollop of sour cream and grated nutmeg.

Tip from Mari: leek soup with potatoes enriched with sourdough (discard)

This soup is a great way to use up leftover discard that you have left over from feeding, if you're going this route and remember, as in life, sometimes less is more. So approach it this way when you're using sourdough and only have it as a supplement.

Or you can make a yellow pea levain, which will give the soup a slightly nutty flavor and nutritional depth.

How to use it? Mix thoroughly until it has a thicker consistency:

• 1/4 teaspoon of your sourdough (rye or wheat)
• 30 g yellow pea flour
• 20g water

Let it sit at room temperature in a glass for about 4 hours. Then add it all to the soup. But first, smell it and enjoy the bubbles in the glass.

Thanks to this little trick, you will not only get a more flavorful broth, but also another way to use discard outside of baking.

Depending on how colorful your leeks are, your soups will be colorful. There are leeks that have more white than green and vice versa. Or they are fifty-fifty. All color variations are great.

Save the recipe and brag about how delicious it was.

Mari Peče