Imported from TikTok

Leek, Potato, Cheddar and Grilled Bacon Soup

Name: Leek, Potato, Cheddar and Grilled Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 250 g Leeks; 400 g Potatoes; 200 g Bacon (Cut into small pieces); 90 g Cheddar (To grate); 20 g Butter; 6 g Rosemary (Finely chopped); 160 ml Milk; 160 ml Light cream; 600 ml Chicken stock; Garlic (Quantity not specified; mentioned in the audio transcription); Cornstarch (Quantity not specified; mixed with a little water according to the audio transcription); Water (A little, for mixing with the cornstarch; quantity not specified in the audio transcription); Bread (Toasted slices, for serving; quantity not specified)

Recipe by @charlie.ma.vie @charlie.ma.vie · TikTok

Imported by roux julien on SeeMeCook

A creamy and comforting soup made with leeks and potatoes, enhanced with rosemary, grated cheddar and grilled bacon. Serve piping hot with toasted bread.

4 servings45 minFrench

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Ingredients

250 g Leeks
400 g Potatoes
200 g Bacon (Cut into small pieces)
90 g Cheddar (To grate)
20 g Butter
6 g Rosemary (Finely chopped)
160 ml Milk
160 ml Light cream
600 ml Chicken stock
Garlic (Quantity not specified; mentioned in the audio transcription)
Cornstarch (Quantity not specified; mixed with a little water according to the audio transcription)
Water (A little, for mixing with the cornstarch; quantity not specified in the audio transcription)
Bread (Toasted slices, for serving; quantity not specified)

Steps

1
Cut the bacon into small pieces.
2
Grill the bacon in a saucepan or pot, then set it aside.
3
Add the leeks to the pot and sauté them for 5 minutes.
4
Add the garlic, mentioned in the audio transcription, followed by the butter and chopped rosemary. Stir.
5
Pour in the milk, light cream and chicken stock. Add the cornstarch previously mixed with a little water, as indicated in the audio transcription.
6
Add the potatoes. Cover and cook over medium heat for approximately 20 minutes, stirring occasionally.
7
At the end of cooking, grate the cheddar and add it to the soup along with the reserved bacon.
8
Serve piping hot with toasted slices of bread.

Notes

The description does not specify the garlic, cornstarch or water mentioned in the transcription; their quantities are not provided. The description indicates rosemary, while the transcription pronounces « romain ».