Potato Leek Soup with Chive Oil & Mushroom Bacon
This soup is sultry enough on its own, but then add crispy smoky mushroom bacon into the mix & BAM. Topped off with a little chive oil & good luck resisting this beautiful bowl. Plus she’s easy.
Great for lunch, or as a snack on a cold winter day. Would also be great garnished with some crispy chickpeas or cauliflower crust croutons.
Potato Leek Soup recipe:
yields 2-3 servings
takes about 20-25 minutes
2 medium Yukon gold potatoes (about 1 pound), diced into 1 inch cubes (I like to mostly peel them, leaving a little skin)
2 leeks, rough chip
2 cloves garlic, minced
about 3 cups veg broth (add a little at a time to get to desired consistency)
salt
seasonings of choice: thyme, pepper, rosemary
suggested: about 1/2 c cashew chèvre (to make it extra creamy)
optional: about 1 tbsp gf flour (to make it extra thick)
Sauté leeks & garlic over medium heat until lightly brown, salt & pepper. If you want a thicker soup, sprinkle in the flour & mix a minute to brown.
Add the potatoes, seasonings, and broth. Bring to boil, cover & simmer on low for 15 until potatoes are soft. Optionally, add in the cashew chèvre for creaminess. Blend until smooth. Add more broth or water to thin if needed. Season to taste!
Additional pairings: goes great with mushroom bacon & chive oil, but totally optional! (recipes below)
Mushroom Bacon:
8 oz mushrooms, sliced thin (I used cremini, but you can use portobello or shiitake)
2 tbsp avo oil
2 tbsp maple syrup
2 tsp coconut aminos (I used the smoked coconut aminos from Trader Joe’s)
1 tsp smoked paprika
salt & pepper
garlic powder
Preheat oven to 400. Mix everything but the mushrooms together to create a marinade. Taste & adjust seasoning as needed. Then mix in the sliced mushrooms to coat. Spread out on a parchment lined sheet pan & bake about 20 minutes. If you want more crisp, stir & bake for about 5 more minutes. As they cool they will crisp up more.
Chive Oil:
about 1 c chives
about 1/4 c neutral tasting oil (like extra virgin olive oil or avocado)
Blend together & then strain the infused oil from the pulp. Store in a glass jar for up to a month.
Great on salads, soups, over veg.