Ingredients:

  • 4 slices thick-cut Smoked Streaky Bacon, chopped into lardons
  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 large Leeks, white and light green parts only, thoroughly washed and sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 2 lbs Potatoes (Yukon Gold or Maris Piper), peeled and cut into 1-inch cubes
  • 6 cups Chicken or Vegetable Stock (Low-sodium preferred)
  • 1 large Bay Leaf
  • 1 tsp Kosher Salt (to start)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Chives, finely snipped, for garnish

Instructions:

  1. Render the Bacon: Place a heavy stock pot over medium heat. Add the chopped bacon and cook until crisp and the fat is rendered (about 5–7 minutes). Remove the crisp bacon pieces with a slotted spoon and set aside for garnish. Leave the rendered fat in the pot.
  2. Sauté the Aromatics: Reduce the heat slightly. Add the butter, onions, and leeks to the pot. Sauté gently, stirring frequently, for 8–10 minutes until the leeks are very soft and translucent, but not browned.
  3. Bloom the Spices: Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Add Potatoes and Liquid: Add the diced potatoes, chicken or vegetable stock, bay leaf, salt, and pepper. The liquid should cover the potatoes by at least an inch.
  5. Simmer: Bring the mixture to a boil, then immediately reduce the heat to a proper simmer. Cover the pot and cook for 15–20 minutes, or until the potatoes are completely fork-tender (they should crumble easily when pierced).
  6. Remove Aromatics: Turn off the heat. Remove and discard the bay leaf.
  7. Blend (Crucial Step): Using an immersion blender, blend the soup directly in the pot. For the best texture, blend only about 75% of the soup, leaving some chunks of potato unblended to add body.
  8. Finish and Season: Stir in the heavy cream. Return the pot to low heat and warm through gently (do not allow the soup to boil once the cream is added). Taste the soup and adjust the salt and pepper until the seasoning is spot on.
  9. Serve: Ladle the hot soup into bowls. Garnish each serving generously with the reserved crisp bacon lardons and snips of fresh chives.