Nordic Potato Leek Soup
This chunky potato leek soup is a comforting mix of tender potatoes and sweet leeks, simmered to perfection in a savory broth. Topped with bacon lardons, fresh chives and a dollop of sour cream, this soup is tastes like the ultimate baked potato!
Yield: All recipes serve 2 people
Chef Notes: Bacon Lardons are bacon pieces cut into narrow strips. All it is is a visual piece: feel free to chop the bacon however you like!
Potatoes 'oxidize' when the flesh is exposed to air, which unfortunately turns them, brown. This process is triggered when the enzyme polyphenol oxidase is exposed to air. If you're using the potatoes quickly, don't worry! But if they will be sitting for 20 minutes or longer, soak them in water to prevent this from happening.
Components
Bacon Lardon (see chef note)
Potato Leek Soup Base
Chives/Dill/Scallion
Sour Cream
Oil Oil
Sliced good bread
Mise
Prepare the alliums: Slice the leek and onion. Mince the garlic. Slice the scallion, chives or dill thin. Keep each allium separate.
Bacon Lardons: Slice the bacon into 1"x 1/2" strips. Slowly render the bacon in a large stockpot on low heat until crispy. Remove the bacon from the fat and the pan from the heat.
Dice the potatoes.
Slice bread if serving.
Finish
Build the soup: In the same large stock pot, using the rendered bacon fat, sauté the onions and leeks on high heat until softened and lightly charred. Add more oil if necessary during this process and season with salt along the way.
Add the garlic and sauté until the garlic is aromatic.
Add the rendered bacon, the quart of stock/water, and the potatoes to the pot. Bring to a gentle simmer and cook until the potatoes are fork tender.
Remember to season throughout the cook so the salt is infused into the soup!
Portion the soup into large bowls, add a dollop of sour cream to the center of the bowl and garnish heavily with fresh herbs!
Serve with a side of good crusty bread.