Simple Bacon Potato and Leek Soup

Leeks: Wash, top, and tail them, discarding the wilted dark green ends (about 1 inch/ 2 cm). Slice them lengthwise, starting at the transition between the white and the green part and moving the knife towards the top of the plant.

Wash leeks: Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.

Chop the leeks and celery.1 lb leeks / 450 g + 1 celery stalk

Potatoes: Peel, wash and cut them into cubes.2 lbs potatoes / 900 g

Sauté: Heat oil and butter, and add leeks and celery. Cook them, often stirring, for 5 minutes until softer. Add potatoes and stir for another 2-3 minutes.1 tablespoon olive oil + 1 tablespoon butter

Simmer: Add stock, thyme, bay leaf, salt, and pepper. Bring to a boil and simmer on low heat for 15-20 until the potatoes are soft.4 cups chicken stock or vegetable broth / 1 liter + 1 teaspoon thyme + 1 bay leaf + 1 teaspoon fine sea salt + ¼ teaspoon black pepper

Blend: Remove the bay leaf, add cream, and blend the soup with an immersion blender (Notes 4 and 5).¾ cup heavy cream / 175 ml

Adjust the taste with a few gratings of nutmeg, salt, and lots of freshly ground black pepper.a few gratings of nutmeg

Fry the bacon in the pan just before serving. Break it into smaller pieces or crumble it over each bowl of soup. Sprinkle fresh thyme, chives, or parsley on top and serve immediately.8 slices streaky bacon + fresh thyme, chives, or parsley