Creamy Dutch Potato and Leek Soup with Bacon Crumbles (Gluten-Free)
A flavorful dutch lunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 kg potatoes, peeled and cubed 4 large leeks, white and light green parts only, cleaned and thinly sliced 6 slices bacon, diced 1 onion, finely chopped 2 cloves garlic, minced 6 cups vegetable broth (gluten
- free) 1 cup heavy cream Salt and pepper to taste Fresh chives, chopped, for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove from the pot and set aside.
- Drain most of the bacon fat, leaving about 2 tablespoons in the pot. Add the onion and garlic, sautéing until fragrant and translucent.
- Add the sliced leeks and cook for an additional 5 minutes until softened.
- Stir in the cubed potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Using an immersion blender or stand blender, blend the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with bacon crumbles and fresh chives.
Chef’s Insight
The use of leeks adds a subtle sweetness that balances the smoky flavor of the bacon, making this dish truly unique.
Notes
Feel free to adjust seasoning as needed for your taste preference.