Brabant leek soup with bacon and potato

Name: Brabant leek soup with bacon and potato
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Dutch
Ingredients: 1 lb leeks, sliced; 14 oz potatoes, peeled and diced; 1 onion, chopped; 5 oz smoked bacon cubes; 2 tbsp butter; 5 1/4 cups vegetable stock; 1 bay leaf; 1/2 cup heavy cream; 2 tbsp chives, chopped; 1/2 tsp black pepper; to taste salt

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Brabant leek soup is simple, homely and exactly the kind of soup that used to simmer on the stove all afternoon. Potato thickens the broth while bacon adds a deep savory flavor.

Serves: 4 people

Preparation time: 25 min

Ingredients

leeks, sliced – 1 lb
potatoes, peeled and diced – 14 oz
onion, chopped – 1
smoked bacon cubes – 5 oz
butter – 2 tbsp
vegetable stock – 5 1/4 cups
bay leaf – 1
heavy cream – 1/2 cup
chives, chopped – 2 tbsp
black pepper – 1/2 tsp
salt – to taste

Method

1. Cook the bacon cubes in a soup pot over gentle heat until golden. Lift them out and let them drain, keeping a little of the rendered fat in the pot.
2. Add the butter and onion, cook for 2 minutes, then add the leeks and potatoes. Stir well so the vegetables are coated and glossy.
3. Pour in the stock, add the bay leaf and black pepper and simmer for 25 minutes until the potatoes are very soft.
4. Remove the bay leaf, blend the soup until coarse or smooth as you like and stir in the cream. Spoon the bacon and chives over the top and serve right away.