Leek and potato soup with bacon

To prepare the leek and potato cream with bacon, start by cleaning the leeks. Cut off the greenest part and trim the root base, cut lengthwise in half 2 and rinse under running water 3.

Now cut the leek into a “log” of about 6 inches, thinly slice this piece lengthwise to obtain thin sticks 4, which you will immerse in plenty of ice water 5. At this point, cut the remaining leeks into small pieces of roughly equal size 6.

Peel the potatoes and cut them into small pieces of the same size 7. Heat the oil in a pot, add the leeks 8 and sauté them. Add the potatoes as well 9.

Sauté for a few minutes, adding a pinch of salt, and cover with broth 10. Cook for about 30 minutes from boiling 11. Now attend to the bacon, pour it into a non-stick pan 12.

and sauté over medium heat until it becomes slightly colored and crispy 13, place it on a tray with absorbent paper to dry excess fat 14. Meanwhile, heat seed oil in a high-sided pot. Drain the sliced leek from the ice water, dry it well with a cloth 15.

and pass it in semolina 16. When the oil reaches the right temperature, about 350°F, fry your floured leek sticks 17. Cook for about 3-4 minutes, until they become crispy but not dark, then drain them 18.

Dry the fried leek well on absorbent paper 19. Once the cooking of leeks and potatoes is finished 20, adjust with salt and pepper and blend the mixture 21 adding 1.4 oz of extra virgin olive oil.

until it results in a smooth cream 22. Serve your cream in a soup plate and garnish with crispy bacon cubes 23 and fried leek 24.