Creamy Dutch Potato and Leek Soup with Bacon Crumbles (Gluten-Free)

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

1. In a large pot, cook the diced bacon over medium heat until crispy. Remove from the pot and set aside.
2. Drain most of the bacon fat, leaving about 2 tablespoons in the pot. Add the onion and garlic, sautéing until fragrant and translucent.
3. Add the sliced leeks and cook for an additional 5 minutes until softened.
4. Stir in the cubed potatoes and vegetable broth, then bring to a boil. Reduce heat and simmer until the potatoes are tender.
5. Using an immersion blender or stand blender, blend the soup until smooth and creamy.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. 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.