Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 3 ounces Smoked Bacon Lardons (or diced pancetta)
  • 2 large Leeks (white and light green parts only)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Dried Thyme
  • 1 large Bay Leaf
  • 5 lbs Russet or Yukon Gold Potatoes, peeled and cubed
  • 4 cups hot Chicken or Vegetable Stock (low sodium)
  • 1/2 cup Heavy Cream (Double Cream)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat the Dutch oven over medium heat. Add butter and bacon/pancetta. Cook slowly until fat is rendered and bacon is crisp. Remove crisp bacon pieces with a slotted spoon (set aside for garnish) and leave the rendered fat in the pot.
  2. Add the prepared leeks and onion to the fat. Sauté gently for 6–8 minutes until soft and translucent, but not browned. Add garlic and thyme; cook for 1 minute until fragrant.
  3. Add the cubed potatoes, hot stock, and bay leaf to the pot. Season lightly with salt and pepper. Bring the mixture to a rolling boil, then reduce heat immediately, cover loosely, and simmer until the potatoes are completely tender (about 12–15 minutes).
  4. Remove and discard the bay leaf. Use an immersion blender directly in the pot to blend until perfectly smooth. If using a standard blender, work in batches, ensuring safety precautions are taken for hot liquids.
  5. Stir in the heavy cream. Heat through gently for 2 minutes—do not let it boil once the cream is added. Taste and adjust seasoning, adding more salt or pepper as needed.
  6. Ladle the Speedy Potato Soup into warm bowls and garnish immediately with the reserved crispy bacon bits and fresh chives.