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Potato, Leek, Bacon & Manchego Soup

By November 20, 2017 easy dinners, healthy, recipe series, recipes, savoury

Super comforting and creamy potato & leek soup topped with crispy bacon and manchego cheese. 

Potato & Leek Soup with Bacon & Manchego | Anisa Sabet | The Macadames-129

Recipe for Potato, Leek, Bacon & Manchego Soup by Anisa Sabet for The Macadames. 

Today’s recipe doesn’t really fit with the weather however we had a cold snap a few weeks ago so I whipped up this soup as a last tribute to winter. For those of my readers who are on the other side of the world, you’re going to love this now the weather has turned frosty.

I wasn’t in love with these photos but the recipe was so good, I just had to share.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Ingredients (serves 4):

For the breadcrumbs:

  • 1/2 french baguette stick, preferably a day or two old
  • Fresh thyme
  • Olive oil
  • Sea salt

For the soup: 

  • 100g butter
  • 1 white onion, roughly chopped
  • 2 leeks, finely sliced
  • Pinch salt
  • 3 garlic cloves, minced
  • 1kg potatoes (Desiree or Pontiac potatoes work well), peeled (don’t skip this), roughly chopped
  • 1L chicken stock
  • 1/4 teaspoon (or to taste) cayenne pepper
  • 1 teaspoon (or to taste) white pepper
  • Handful fresh thyme
  • 150ml cream
  • 1/3 cup milk
  • Sea salt & black pepper (to taste)

To serve: 

  • 200g streaky bacon, chopped
  • Manchego cheese
  • Fresh thyme

Method:

1. To make the breadcrumbs: Preheat oven to 175°C. Tear up the baguette into a large bowl, drizzle over a good amount of olive oil, and season with sea salt, pepper and fresh thyme. Rub together to help the bread soak it all up. Spread over a baking tray lined with baking paper. Pop into the oven to bake for 12 minutes or until browned. Set aside.

2. In a large saucepan, melt the butter and then fry the onion and leeks with a pinch of salt until softened. Add the garlic and cook until fragrant. Add the potatoes, chicken stock, a good pinch of cayenne, white pepper and fresh thyme. Cook covered for 40 or so minutes until the potatoes have softened. Use a stick whizz or a blender to blend until smooth. Stir through the cream, milk and season with salt and pepper to taste.

3. Meanwhile, fry up the bacon until crispy then set aside on a piece of paper towel.

4. To serve: serve soup, topped with bacon, breadcrumbs, a good shaving of manchego cheese, fresh thyme and a grind of salt & pepper.

Storage: soup will keep in an airtight container in the fridge for up to 3 days.

Bon appétit!

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For another similar recipe, try my Zucchini and Corn Soup.

Zucchini and Corn Soup | Anisa Sabet | The Macadames-6-2

Or my Pumpkin & Carrot Soup With Za’Atar & Truffle Oil.

Pumpkin and Carrot Soup with Za'tar and Truffle Oil | Anisa Sabet | The Macadames-14

Anisa – The Macadames. xx

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1 Comment

  • Reply Margaret November 20, 2017 at 7:29 am

    Looks amazing!

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