John Myers
Ingredients for 6 servings:
- 500 g potatoes
- 3 leeks
- 200 g bacon
- 2 shallots
- 5 garlic cloves
- 10 almonds
- e.g. vegetable broth or chicken broth
- Salt and pepper, black
- Vinegar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Easy preparation
Place the bacon in a saucepan and fry over medium heat until the fat is completely rendered and the bacon is crispy. Remove the bacon and set aside, leaving the fat in the pan. Dice the shallots and fry them in the bacon fat with a pinch of salt for 5 minutes. Add the sliced leeks and cook for another 15 minutes, stirring occasionally. Add the crushed garlic, almonds, and a generous pinch of salt. Stir well. Peel and dice the potatoes, add them, and mix well. Pour in enough stock to cover the potatoes. Add a little water if necessary. Bring everything to a boil, then reduce the heat and simmer until the potatoes are tender. Set aside a few potato pieces for garnish. Transfer the soup to a blender and purée until smooth. If the soup is too thick, add a little water. Season to taste with salt and vinegar. For an extra creamy consistency, strain the soup back into the pan through a fine sieve. Serve hot, garnished with the reserved potatoes, crispy bacon and a pinch of black pepper.
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