It is hard to compete with the classic potato leek soup, but Chef Devan Rajkumar hits a home run with his creamy potato leek soup recipe. Chef Devan shares his recipe and shares tips on how to reduce waste while cooking potato leek soup.
“Another winner Dev!”
INGREDIENTS
- 1/2 lb bacon strips
- 1 onion finely diced
- 5 cloves garlic
- 3 cups bulbs only leeks finely sliced
- 3 cups potatoes peeled and diced
- 1 sprig rosemary
- 2 sprigs thyme
- 6 cups chicken stock
- 2 tsp kosher salt
- 1/2 tsp white pepper
METHOD
- Pre-heat oven to 400F and line a baking tray with parchment paper.
- Lay out bacon and cook until well done and crispy, approximately 15 minutes.
- Set bacon aside and add 2 tbsp bacon fat to a dutch oven over medium heat.
- Add onions, garlic, leeks and salt, cook until translucent approximately 5-6 minutes.
- Add potato, rosemary, thyme, chicken stock and pepper. Mix well.
- Cook until potatoes are tender, approximately 15-20 minutes.
- Use an immersion blender to blend the soup. Plate and garnish with bacon bits.