Clem's
Leek, Potato, Ham and Bacon Soup
It is rapidly approaching winter here (sunsets by 5.15 p.m.) and soups are always nice to have on hand in cold weather.
The French have a classic soup called vichyssoise which comprises leek and potato made creamy.
What I made for
dinner tonight is similar except that I did not use a
mirepoix (the Holy trinity in French cooking of onions.
carrots and celery), and I added meats. I omitted the
complication of a mirepoix because of the extra
ingredients to buy for a small portion of cooking plus I was not
going to taste the difference in a dish with my added meats.
Here's how you make this soup of mine:
INGREDIENTS
For two serves
- 2 - 3 large
potatoes.
- Half a large onion,
sliced finely.
- A whole large leek
(or use two if small), sliced thinly.
- 2 -3 cloves of
garlic, crushed and sliced.
- 2 -3 slices of
streaky bacon (chose the smoked kind if available).
- 3 - 4 slices of ham
(about 70 g).
METHOD
- Peel and cut the
potatoes into thick slices.
Set aside until needed.
- Dice the streaky
bacon.
- Fry the streaky
bacon until crispy.
You can add a knob of butter at the beginning of the fry but make sure that you fry on low heat initially until the fat renders from the bacon to help prevent the butter from burning.
Adding streaky bacon will add depth to the soup and a hint of smokiness.
- Remove the crispy
bacon and leave the oil in the pan.
Reserve the bacon for adding to the soup at the end.
- Add the sliced
onions to the pan and sweat them until they are translucent
(do not brown them).
- Add the sliced
garlic and fry momentarily.
- Now add all the
sliced leek.
Fry them until softened.
- Add the potatoes
and continue to fry for some minutes.
Settle all the pan contents level.
- Now add hot chicken
stock, or water to the pan to an amount that just covers the
settled fried ingredients.
This is approximately the amount of liquid which will make for a soup of the right consistency (can always adjust later if there is not enough water).
- Gently simmer boil
the soup until the potatoes are fork tender.
- Next, use a hand
blender to make a smooth soup out of all the ingredients.
- Adjust the
thickness of the soup with chicken stock or water.
Make the soup as thick or as thin as you would like.
- Add double cream
(also known as heavy cream) of an amount to your liking to
the soup to give it a creaminess.
- Add the
sliced/diced ham and fried bacon.
Mix well and taste.
Adjust with condiments (especially chicken stock powder if you only used water thus far).
Salt and pepper is added to your taste.
Clem's Leek,
Potato, Ham and Bacon Soup
Enjoy!
12 May 2024
Created by Clem Kuek
