Ingredients:

  • 4 slices thick-cut Smoked Bacon or Pancetta, diced (100 g)
  • 2 Tbsp Unsalted Butter (30 g)
  • 2 large Leeks, sliced, white and light green parts only (approx. 400 g)
  • 1 medium Yellow Onion, diced (150 g)
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour (8 g)
  • 2 lbs Russet Potatoes, peeled and cut into 1-inch cubes (900 g)
  • 6 cups Chicken or Vegetable Stock, low sodium (1.4 Litres)
  • 3 sprigs Fresh Thyme
  • 1 cup Heavy Cream (Double Cream) (240 ml)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/2 cup Sharp Cheddar Cheese, grated, for garnish (50 g)
  • 2 Tbsp Fresh Chives, chopped, for garnish

Instructions:

  1. Render the Bacon: In your large pot, cook the diced bacon over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside on a paper towel. Leave 1 tablespoon of the rendered fat in the pot.
  2. Sauté Aromatics: Add the butter to the pot. Once melted, add the sliced leeks and diced onion. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Create the Light Roux: Sprinkle the flour over the vegetables and stir well for 1 minute, ensuring all vegetables are coated.
  5. Add Liquid and Potatoes: Gradually whisk in the chicken or vegetable stock, scraping up any delicious browned bits (fond) from the bottom of the pot. Add the diced potatoes and thyme sprigs.
  6. Bring to a Boil, then Simmer: Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot loosely and simmer for 15–20 minutes, or until the potatoes are completely fork-tender. Remove and discard the thyme sprigs.
  7. Partial Purée: Using an immersion blender, carefully blend about two-thirds (2/3) of the soup directly in the pot, leaving roughly one-third of the potatoes whole or chunky. Alternatively, use a potato masher to mash the soup until desired consistency is reached.
  8. Stir in the Cream: Reduce the heat to the lowest setting. Stir in the heavy cream. Do not let the soup boil once the cream is added.
  9. Season and Taste: Season generously with salt and pepper. Taste and adjust the seasoning level.
  10. Serving: Ladle the soup into bowls. Garnish with the reserved crisp bacon pieces, grated cheddar cheese, and fresh chives.