Creamy Leek and Potato Soup with Bacon and Gruyère
60% autentično · French-inspired
A richer, more decadent version of leek and potato soup, incorporating the savory depth of bacon and the nutty flavor of Gruyère cheese for a gourmet twist.
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Sastojci
- Leeks400g
- Potatoes500g
- Butter40g
- Bacon100g
- Chicken broth1 liter
- Heavy cream150ml
- Gruyère cheese100g, grated
- Saltto taste
- Black pepperto taste
- Fresh chivesfor garnish
Koraci
- 1
Wash and thinly slice the leeks.
- 2
Peel and dice the potatoes.
- 3
Cook bacon in a pot until crispy. Remove bacon, leaving about 1 tbsp of bacon fat in the pot. Crumble the bacon when cool.
- 4
Add butter to the pot with bacon fat. Melt over medium heat, then add leeks and sauté until softened, about 5-7 minutes.
- 5
Add potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- 6
Blend the soup until smooth using an immersion blender.
- 7
Stir in the heavy cream and half of the grated Gruyère cheese. Heat gently until cheese is melted. Do not boil.
- 8
Season with salt and black pepper to taste.
- 9
Ladle soup into bowls, top with crumbled bacon, remaining Gruyère cheese, and chopped chives.
