Winter Warmer 1 : Potato, leek and smoked bacon soup

This recipe is a very traditional and popular French winter soup. Here, we use Kaiser flesh ( in France, “poitrine de porc fumée”), which is double smoked bacon. It gives the dish a earthier flavor that combines beautifully with the potato and leek. You will find it at your local Deli, butcher or even sometimes at the supermarket, it can be replaced by bacon (if you really can’t find it!). I make my chicken stock by using the frames of two free-range chickens. But you can buy decent ones at the supermarket (decent enough for a soup,…, and make sure you check for as less additives as possible, and for gluten and lactose derivatives…). You will need a stick blender, and a large pot  (as we aim at making a large amount).

I do not peel my potato, as the most nutritious part is just beneath its skin, and also for its flavor. You will be able to keep it in the fridge for a few days, as long as you cool it down quickly  (put in fridge in  containers, without lids, then put on lids once cooled down). It can be frozen for a couple of month, or, if you have a food saver, you can extend the shelf life even more.

Ingredients

• 2 Tbls EVOO (extra virgin olive oil)
• 300/400 g Kaiser Flesh (sliced and julienned)
• 1 large brown onion (chopped)
• 3 cloves of garlic (just crushed between board and knife)
• 1/2 glass dry white wine
• 2 kg Dutch Cream potatoes (or Nicola, King Edward, Sebago, Desiree)
• 4 /5 large leeks
• 3 L chicken stock
• 1 bouquet garni (1 bay leaf, 2 springs of thyme, few stalks of parsley)

Method

1. Heat 1Tbls of oil in the pot till it starts to fume. Add the Kaiser Flesh, and brown evenly. Reduce to low heat, add garlic, onion and bouquet garni, let sweat for 2 minutes. Add The leeks (chopped and washed thoroughly 3 times) and potatoes (chopped in large cubes). Let the leek wilt for 2 minutes, then add the white wine. Let gently reduce by half.
2. Add the stock (depending of your pot, volume might change a little, just make sure you cover the vegetables by a few centimeters. Bring to boil and let simmer for 25 minutes, or until the potatoes are soft. Set aside for a few minutes.
3. Take the bouquet garni off the pot, then mix with stick blender till very smooth. If your soup is too thick, you can a little bit more of boiled chichen stock, or some sour cream if you are not lactose intolerant.
4. Here comes a very important part : the seasoning! Sea salt and freshly cracked pepper (white pepper for me, and a lot…!).
5. You can serve it some finely chopped chives and a dollop of double cream. Why not serving it with a thick slice of bread (gluten-free or not, depending on your dietary requirements)? Brush it with EVOO, then rub it with a garlic clove (and why not some Parmesan?!…),  and toast in oven…
6. Voila, Bon Appetit!