roasted potato leek soup with crispy shallots and bacon

Oh dear. I planned to make potato leek soup...and for the most part all the recipes are the same except this one, which roasts the potatoes and leeks first. And then top it all with fried shallots. Oh dear, indeed.

The soup is delicious, of course. I mean, it really is.

I cut the cream level down; I'm not big into milky soups. And I just had to pan-fry the shallots with bacon. I just had to. And I added a little wine. Seemed good for the sniffles.

Ingredients

3 leeks
5 potatoes*
2 cloves garlic
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp pepper
1 slice bacon (optional)
2 shallots (optional)
5 cups stock
1/4 cup dry white wine (optional)
1/4 cup heavy cream
* I mixed waxy and russet potatoes with good results.

6 servings

Directions

Preheat oven to 400º.

Wash leeks well and remove the green stems. Cut each in half lengthwise and then into 1/4" slices. Peel potatoes and slice into 1/2" cubes. Roughly chop garlic. Toss all three with olive oil, salt, and pepper. Transfer to a large jelly roll pan and roast for 45 minutes on the middle rack.

If you're making the shallot-bacon garnish, then thinly slice the bacon and shallots. In a large 5 quart pot, cook both on medium until they start to brown and crisp (about 5 minutes). Remove and set aside.

In the same pot, add the roasted vegetables, stock, wine, and cream. Bring to a boil. Remove from heat. Use an immersion blender to puree the soup to a consistency that makes you happy. (I like mine lumpy.)

Garnish each bowl of soup with crispy shallots and bacon. Add parsley for a green touch.

Enjoy immediately!

1 hour