• This recipe serves 4.
  • some butter.
  • around 1/4 cup chopped bacon
  • like 3-4 leeks - chop up the white part, tie the green part into a knot.
  • a bay leaf
  • 3 med sized potatoes, skinned and cubed
  • about a cup of cream or half&half
  • around 3 cups chicken broth (you can use the canned stuff, but its always better if you use real broth.
  • salt & pepper
  • fresh thyme or dried
  • a few drops of truffle oil (optional)

  1. In a soup pan, melt some butter in med heat.. 
  2. add the bacon, and stir fry till it sweats. (around 2-3 mins)
  3. add in your leeks, just the chopped white parts.
  4. stir fry another 2 minutes.
  5. add the stock..  the bay leaf, a dash of thyme and the tied up green part of leeks.
  6. when it boils, add the potatoes.
  7. lower heat and simmer for 15 mins. (or until potatoes are cooked)
  8. transfer to a food processor and pulse a few times
  9. return to stove top, low heat..  pour in your cream, ..
  10. salt and pepper to taste.
  11. right when you're about ready to serve, drop a few drops of truffle oil and stir.
  12. Ladle into soup bowls and sprinkle some chopped parsley.
  13. that's the dish!