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Kartoffelsuppe med porrer og bacon (Danish potato soup with leeks and bacon)

An easy comforting soup for chilly winter nights!
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Servings 4

Ingredients
  

  • 1 kg white potatoes (around 4 baking potatoes seems about right, with less peeling than if you use little ones!)
  • 1 l of hot chicken or vegetable stock
  • 3 leeks washed well
  • 8 rashers of streaky bacon
  • 1 small onion
  • 25 g butter
  • 2 cloves of garlic chopped
  • Salt and pepper to taste
  • Salad oil, double cream or creme fraiche, to serve (optional)

Instructions
 

  • Peel and roughly chop the onion and potatoes.
  • Roughly slice the white part of the leeks, then cut the green stems into small pieces and set aside.
  • Melt the butter in a large saucepan then gently fry the leek whites and onion over a medium heat for 4-5 minutes until they start to soften.
  • Add the chopped garlic, stir for another minute or so then tip in the potatoes.
  • Pour over the stock and simmer for 20 minutes or so until the potatoes are soft.
  • While everything is bubbling away, crack on with the topping; fry the bacon in a splash of oil until crispy then remove from the pan and snip into little pieces with scissors.
  • Add the chopped green leek to the bacon fat and fry gently for 4-5 minutes until soft.
  • Blitz the vegetables and stock until smooth and creamy, then ladle into bowls. Add a swirl of your favourite salad oil, creme fraiche or double cream, then top with the leeks and bacon.