Spicy Potato Leek Soup
Spicy potato leek soup made with sautéed bacon, leeks, onions, and potatoes seasoned with fresh rosemary and Calabrian chilies simmered until tender and puréed smooth. Top each bowl off with bacon crumble, fresh herbs and serve with bread for dipping.
Ingredients
- 5 slices thick cut bacon chopped
- 2 tbsp fresh rosemary roughly chopped
- 2 tbsp butter
- 2-3 stalks leeks, thinly sliced
- 4-6 medium yukon gold or russet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp calabrian chiles
- kosher salt and pepper to taste
- 4 cups chicken stock
- bread to serve
Instructions
- In a large Dutch oven, melt the butter. Once hot, add the bacon. Cook until rendered with the rosemary. Remove from the pan and set aside.
- In the same pot, Add the onions, cooking down for about 2 minutes until softened. Add the leeks and stir occasionally until soft. About 10 minutes. Once the leeks have sweated and reduced quite a bit in volume, stir in the garlic and cubed potatoes. Season with salt, pepper, add the calabrian chiles. Cover with chicken stock and bring to a gentle boil. Cover and reduce the heat to simmer until the potatoes are fork tender. About 15 minutes.
- Double check that the potatoes are fully cooked and very soft. Working in batches, transfer to a blender and puree until smooth. Alternatively, use an emersion blender to blend everything into a thick soup consistency.
- Return the pot back to the stove and let simmer for an additional 5 minutes. Taste, and adjust seasoning if needed.
- Ladle into a bowl and top with crispy bacon and serve with bread for dipping.