Leek and Potato Soup

Leek and Potato Soup

  • Serves: 6
  • Prep time: 10 minutes
  • Total time: 50 minutes
  • 4 slices bacon, cut into ½-inch pieces
  • 4 tablespoon butter, divided
  • 2 cups sliced leeks (about 2 leeks, white and light green parts)
  • 1 small onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 4 cups chicken stock or vegetable stock
  • 2 cups peeled and diced potatoes
  • ¼ cup (35%) whipping cream
  • ¼ teaspoon each salt, black pepper and celery salt
  • ¼ cup shredded cheddar cheese, divided
  • 2 tablespoon chopped chives, divided

1. Heat a PADERNO Classic (1.9 L) Saucepan over medium-high heat. Cook bacon, stirring occasionally until crisp, 3 to 5 minutes. Remove bacon to paper towel-lined plate. Remove fat from pan; wipe out pan and return to stovetop over medium heat.

2. Add half the butter of pan; add leeks and cook, stirring often, until tender, 6 to 8 minutes, lowering heat if they begin to colour. Remove leeks to a bowl; return pan to heat.

3. Add remaining butter to pan; add onion and cook, stirring occasionally, until softened, about 5 minutes. Add celery and garlic; cook, stirring occasionally, until softened, about 3 minutes, lowering heat if vegetables begin to colour.

4. Stir in the flour, cooking for 2 minutes. Slowly pour in the stock; whisk or stir until smooth.

5. Add the potatoes; bring to a boil. Reduce heat, cover and simmer until potatoes are cooked through, about 20 minutes.

6. Remove from heat; stir in the cream. Using an immersion hand blender, carefully blend soup in pot until smooth. Stir in salt, black pepper and celery salt; stir in reserved leeks.

7. Return pot to heat and bring soup back to a boil.

8. To serve, garnish with cheddar cheese, chives and reserved bacon.

Tip: For a vegetarian version, use vegetable stock instead of chicken and leave out the bacon.