Leek and Potato Soup
Island style, with aged gruyere and white truffle toastie
Soup is far from my favorite dish to eat, but it is one of my favorite dishes to cook. The ability to take something simple, like potatoes and leeks, and generate depth and versatility with a few run-of-the-mill ingredients is a sincere pleasure. The addition of the corona pairs perfectly with the cream and elevates the smoky flavor of the bacon and earthiness of the truffle. I have served this for lunch and dinners in tropical climates and it was neither too heavy nor too stodgy. Make a double or triple batch and your crew will volunteer to do the dishes.
8 rashers (back bacon), smoked, chopped
8 leeks, cleaned and sliced
1 tbsp cayenne pepper
1/2 bottle Corona beer
4 large potatoes, peeled and diced
2 cups chicken stock
2 cups cream
Salt and pepper
In a heavy-bottomed pot at med-high heat, place chopped bacon and sauté till cooked and beginning to crisp, about 10-15 minutes. If it begins to stick, don’t worry.
Add leeks and cayenne and cook 7 more minutes.
Turn heat to high and cook for 1 minute.
Deglaze pot with Corona, stirring to lift sediment from bottom of pot.
Add potatoes, stock and cream, turn heat to low and cook for about 20 minutes with lid on, stirring occasionally, until potatoes are cooked well.
Remove lid and cook 10 minutes more.
Blend soup with hand blender. Season to taste.
Ready to serve or refrigerate for later use.
For the toastie:
1 stick butter, softened
6 tbsp white truffle oil
16 slices white bread, crust off
8 slices aged gruyere at room temp.
Cracked black pepper
In a bowl, mix butter and truffle oil until the oil is completely incorporated.
Butter 1 side of each side of bread, place that side down in a non-stick pan on med-high heat.
Add gruyere and plenty of cracked black pepper.
Top with another slice of bread, buttered side up, and flip when bottom is brown. Cook till other side is brown.
Remove from pan and serve immediately with soup.
Serves 8-10 portions depending on bowl size.