How to make it

  • Fry the bacon until very crisp, and crumble into bits.
  • Clean and trim the leeks, and slice them finely.
  • Peel the potatoes and cut into eighths.
  • Melt 2T butter, and add leeks, a pinch of salt, and some black pepper. Sauté until the leeks are soft.
  • Add the garlic and sauté for 30 seconds.
  • Add the potatoes, and cover with stock. It's ok if the corners are still sticking out.
  • Cover the pot, and adjust the heat to a high simmer.
  • Cook until potatoes are done.
  • Remove from the heat, and process until smooth (in a blender, or with a hand-held stick blender, etc).
  • Stir in the cream.
  • Adjust the consistency with water or stock.
  • Preheat oven to grill, max heat.
  • Slice the crusts off the bread, and cut bread into cubes.
  • In a shallow dish, mix the oil, herbs, parmesan, and pepper.
  • Dip the two faces of the bread squares into the oil. rub them around to get them coated in the good bits.
  • Spread them onto a baking sheet and place in the oven.
  • Watch them closely.
  • Turn when golden. When golden on both sides, remove and set aside.
  • Place the soup pot over medium heat.
  • Stir in the grated cheese, 1T of parmesan, and 2T butter. Heat through.
  • Adjust seasoning and cheese.
  • Ladle into bowls. sprinkle with a generous helping of bacon bits, croutons, and more parmesan.

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    sounds wonderful.. thank you and five forks...

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