potato-leek soup with bacon

prep time:  tbd
cook time:  40 minutes
servings:  4

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon - chopped
2 large leeks, which and light green parts only - thinly sliced
2 cloves garlic - chopped
4 cups chicken broth
2 medium russet potatoes - peeled and cut into 1/2-inch pieces
1/2 cup heavy cream
1 1/2 cups frozen peas
1/4 cup fresh parsley - chopped

1.  preheat the oven to 400 degrees.  melt 1 tablespoon butter, them mix with the paprika in a bowl.  add the bread cubes and toss.  spread on a baking sheet and bake until golden brown, 8 - 10 minutes.  set aside.

2.  meanwhile cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes.  transfer with a slotted spoon to a paper towel-lined plate.  discard all but 1 tablespoon fat from the pan. 

3.  add the remaining 1 tablespoon butter, then add the leeks and garlic.  cover and cook until soft, about 5 minutes.  add the broth, 2 cups water, potatoes and salt and pepper to taste.  cover and bring to a boil over high heat.  reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

4.  puree half the soup in a blender then return to the pot.  add the cream and bring to a simmer.  add the peas and cook until tender, about 3 minutes.  season with salt and pepper.  serve topped with the croutons, bacon and parsley. 

- food network magazine, april 2011

No comments:

Post a Comment