Winter does this thing where it slows everything down… cold mornings, damp air, the kind of days that make you want to stand by a warm stove and just be for a bit. This is that recipe. Nothing complicated, nothing clever. Just leeks cooked low and slow in butter until they go sweet, potatoes simmered until they give up, a little cream, crispy bacon on top, and sourdough croutons fried golden in butter because why not.
Method
Heat a large pot over medium heat. Add the bacon and cook until golden and crispy.
Remove the bacon with a slotted spoon and set aside for serving, leaving the bacon fat in the pot.
Add the butter to the pot. Once melted, add the sliced leeks and cook gently over low heat for 10 minutes, stirring occasionally. Don’t rush this step. The slow cooking softens the leeks and brings out their natural sweetness.
Add the diced potatoes and pour in enough chicken stock to just cover the vegetables.
Bring to a gentle simmer and cook for 20 minutes, or until the potatoes are completely tender.
Using a stick blender, blend the soup until smooth and silky.
Stir through the cream and season generously with salt and white pepper. Taste and adjust as needed.
While the soup finishes, melt the butter in a frying pan over medium heat. Add the sourdough pieces and cook, tossing regularly, until golden and crisp on all sides.
Ladle the soup into bowls and top with the crispy bacon and buttery sourdough croutons.