Enjoy the deep flavors of this creamy leek soup with the sweet and salty crunch of maple-glazed bacon. It's perfect for a warm meal on a cold day.
Ingredients: 4 large leeks, sliced. 2 tablespoons unsalted butter. 1 tablespoon olive oil. 4 cups chicken or vegetable broth. 1 cup potatoes, peeled and diced. 1 cup heavy cream. Salt and pepper to taste. 8 slices bacon. 2 tablespoons maple syrup. Chopped fresh chives for garnish.
Instructions: In a large pot, melt butter and olive oil over medium heat. Add sliced leeks and cook until caramelized, stirring occasionally. Pour in the broth and add diced potatoes. Bring to a simmer and cook until potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. In a separate pan, cook bacon until crispy. Remove bacon and chop into pieces. Drizzle maple syrup over the bacon in the pan and cook briefly until glazed. Serve the soup hot, topped with maple-glazed bacon pieces and chopped fresh chives.
Prep Time: 15 minutes
Cook Time: 30 minutes
Aharon Bensimon
