Cream of Leeks and Potatoes with Bacon

The cream of leeks and potatoes is a delicate and rich dish, perfect for a comforting meal. With the addition of bacon, it gains a pleasant smoky note. Here is the recipe:

Ingredients

• Leeks, 2 medium-sized, cleaned and sliced into rings
• Potatoes, 3 medium-sized, peeled and cubed
• Vegetable or chicken broth, about 1 liter
• Smoked bacon, 100 grams cut into small cubes
• Butter, 30 grams
• Salt and pepper, to taste
• Cooking cream, optional, for garnish
• Chives, for garnish

Preparation

1. In a large pot, melt the butter over medium heat.
2. Add the leeks and a pinch of salt, cooking until soft, about 5 minutes, being careful not to let them brown.
3. Add the potatoes and cook for another 2 minutes.
4. Pour in the broth and bring to a boil, then lower the heat and let it simmer until the potatoes are soft, about 15-20 minutes.
5. Meanwhile, in a separate pan, brown the bacon cubes until they are crispy.
6. Once the potatoes are cooked, blend the soup with an immersion blender until smooth. Adjust the seasoning with salt and pepper.
7. Serve the hot leek and potato cream, garnished with the crispy bacon, a drizzle of cream (if desired), and a sprinkle of chopped chives.

You can add an Italian touch with a sprinkle of grated Parmesan cheese or a fried sage leaf to garnish. A simple yet incredibly flavorful dish!